Friday, July 12, 2019

How to Make Vegetarian Eggplant Lasagna without Noodles? - Low Carb Eggplant Lasagna Recipe



Due to its texture and bulk, eggplant is sometimes used as a meat substitute in vegan and vegetarian cuisines.

It is difficult to imagine that eggplant was once thought to be poisonous or toxic, feared for its bitterness, and overlooked for the beauty of its flowers. Nowadays eggplants are nearly impossible to resist—available in all colors, shapes, and sizes—with a flesh that becomes silky when cooked.

This dish is easier and tastier than Rachael ray eggplant lasagna recipe. This lasagna recipe replaces the traditional pasta with eggplant slices and adds layers of your favorite cheese.

It is healthful and delicious lasagna. Read more details and learn how to make it in just few quick and easy steps.

Vegetarian Eggplant Lasagna without Noodles Recipe



1¼ to 1½ lbs. fresh eggplant
2 teaspoons salt (or 1½ teaspoons salt if not draining eggplant)
2 large eggs
1 cup flour
6 tablespoons extra-virgin olive oil
¼ teaspoon coarsely ground black pepper

4 to 5 cups of Mary Gualdelli’s Tomato Sauce (refer to the recipe below)
Use canned tomato sauce if you are vegetarian

8 oz. provolone cheese, sliced
12 oz. mozzarella cheese, grated


1) Peel eggplant and cut crosswise into 3/8-inch-thick slices. 


Sprinkle slices with salt, layer them in a metal colander, and set colander in sink (see Salting Eggplant before Frying below). Set a heavy glass plate on top of eggplant and weight with heavy cans of food. Let drain for 30 minutes to 1 hour. Rinse eggplant slices under cold, running water to wash off excess salt. Pat dry with paper towels.

2) Beat eggs in deep plate or shallow bowl. Place flour on another plate. Dip eggplant slices in egg, dip in flour to coat, and set aside. Heat 2 tablespoons of the olive oil in a large frying pan over medium heat. Add a layer of eggplant slices, sprinkle with pepper (and salt, if you have not drained the eggplant), and cook until nicely browned, 3 to 4 minutes each side. Remove to a platter. Continue to sauté the remaining eggplant slices in batches, adding the remaining olive oil to pan as needed.

3) Set the oven rack in the middle position. Preheat the oven to 350° F. Coat a 9-inch by 13-inch ovenproof glass baking dish with vegetable spray or coconut oil. Line a baking sheet with foil.

4) Spread a layer of tomato sauce over bottom of prepared baking dish. Arrange half of eggplant slices on top. Spread with another layer of tomato sauce. Cover with a layer of Provolone and sprinkle with grated mozzarella. Add remaining eggplant slices in a second layer, spread with tomato sauce, cover with remaining provolone, and sprinkle with remaining mozzarella. Press down gently so that layers adhere.

5) How long do you cook eggplant lasagna? Coat a sheet of foil with vegetable spray and place it, oiled side down, over top of lasagna to cover. Set lasagna on prepared baking sheet to catch any sauce that drips. Bake 40 minutes. Uncover and continue baking until lasagna is bubbling and cheeses are melted.

6) Serve lasagna hot. Allow leftovers to cool, cover with paper towels and then plastic wrap, and store in refrigerator.

How to Salt Eggplant before Frying?

Some recipes suggest that sliced eggplant be salted and drained in a colander to remove excess liquid. Removing this liquid prevents the eggplant from soaking up excess oil when it is fried.

When using this method, moderately salt the eggplant slices and place them in colander in the sink or on a deep plate. Set another heavy glass plate on top of eggplant and place cans of food on top to weight the eggplant.

Allow the eggplant to drain for 30 minutes to 1 hour. Rinse the slices under running water to wash off excess salt and pat dry with paper towels before frying.

Some cooks believe that salting and draining eggplant will remove any bitter juices. The larger varieties of eggplant have more moisture than smaller varieties. Many home cooks do not salt and drain their eggplant.

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Mary Gualdelli’s Homemade Tomato Sauce Recipe



4 to 6 tablespoons extra-virgin olive oil
3 cups chopped onion
½ lb. ground beef
½ lb. ground pork

3 oz. pancetta, chopped
½ lb. ground lamb
2 (28-oz.) cans tomato puree
¼ cup tomato paste
2 cups low-sodium beef stock
1½ teaspoons salt
1 teaspoon coarsely ground black pepper

½ teaspoon red pepper flakes
3 cloves garlic, smashed
1 teaspoon dried oregano
½ teaspoon dried thyme
2 tablespoons chopped fresh parsley
4 teaspoons firmly packed brown sugar


1) Heat 2 tablespoons of the oil in a frying pan over medium heat. Add onion and cook until translucent, 5 to 7 minutes. Remove onion to a large Dutch oven or heavy-bottomed pot. Add beef, pork, and pancetta, if using, to frying pan, add more oil if needed, and cook until meat is still a little pink. Remove to Dutch oven. Add lamb to frying pan along with a little more oil, if needed, and cook until still slightly pink. Remove to Dutch oven.

2) Add tomato puree, tomato paste, and stock to Dutch oven and stir thoroughly. Add salt, pepper, red pepper flakes, garlic, oregano, thyme, parsley, and brown sugar. Cover and bring to a boil over medium heat. Reduce heat and simmer, stirring occasionally, for 2 hours. Uncover and cook until sauce thickens, about 20 minutes more. Check frequently to make sure sauce doesn’t burn. Pour sauce into containers and cool to room temperature. Store in covered containers in the refrigerator or freezer.

Quick Homemade Tomato Sauce Cooking Tips

Beef, pork, and lamb do not have to be completely cooked before adding to sauce. As they continue cooking, they will add more flavor to the sauce.

How to Slice Eggplant for Lasagna?

Why sliced eggplant does changes color to brown? The browning of eggplant flesh results from the oxidation of polyphenols, such as the most abundant phenolic compound in the fruit, chlorogenic acid.

Taken as a dietary supplement by some health conscious people. Chlorogenic acid slightly reduces blood pressure. It has been scientifically investigated for possible anti-inflammatory effects.

Related Post: How to Prevent Discoloration in Vegetables When Cooking

SLICING. Place the eggplant (or a piece of the eggplant) on its widest cut end and cut downward into slabs according to your preferred width.


Cut long eggplants of consistent width (like Japanese, Chinese, and some heirloom varieties) as you would other cylindrical vegetables. Once you’ve broken down bulbous globe eggplants into slabs, you can butcher them further in much the same way.

White eggplants have medium to thick skin that you may need to peel. They are quite meaty—but sweet and mild.

The long slender eggplants have mildly sweet, creamy flesh and tender deep purple (Japanese) or light purplish pink (Chinese) skin.

How to Buy and Store Eggplants?

A) How to Select Eggplant? Eggplant comes in many sizes and shapes, but as a general rule, younger (smaller) eggplants are sweeter, have fewer to almost no seeds, and thinner skin.


I generally recommend small to medium eggplant for lasagna, but larger ones are fine for grilling steaks or roasting and turning into a puree.

Choose for an eggplant that is very shiny and heavy for its size and gives slightly to the touch: It should be neither rock-hard nor squishy.

Avoid eggplants with puckered skin or soft spots that indicate bruising.

B) How to Store Eggplant? Use eggplants within a few days of purchase to avoid their likely bitterness.

Eggplant becomes bitter as it ages, so the real trick to solving that problem is to buy eggplant in season and use it as soon as possible.

Storing fresh eggplant requires a balancing act. If they become too cool for too long, their seeds will harden and their flesh will become bitter, but leaving them in the heat for too long will cause their moisture to evaporate and flesh to soften.

Place eggplants in an open plastic bag or paper bag. If you plan to use them within 24 hours, store them in a cool corner of your kitchen. Any longer, refrigerate them in the crisper.


Cara Mangini. 2016. The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini, 3rd Printing edition. Workman Publishing Company. ISBN-13: 978-0761180524

Marilynn Brass (Author), Sheila Brass (Author), Andy Ryan (Photographer). 2008. Heirloom Cooking With the Brass Sisters: Recipes You Remember and Love. Black Dog & Leventhal. ISBN-10: 1579127843

Somewhat Related Post: What are Best Kitchen Appliances for College Students? - 19 Cool Dorm Room Cooking Appliances

How to Make Eggplant Lasagna VIDEO

Tuesday, July 9, 2019

How to Make Mango Ketchup- Spicy Mango Ketchup Recipe


Fresh Sliced Mangoes

Mango is known as the "the king of fruit." California is home to a big crop of Green Keitt Mango, are the best-tasting variety. These California mangoes are available from late July to mid- October.

Mangoes are in season during the summer season, so take advantage of the ripe fruit then, which will have intense natural sweetness. Mangoes have an intensely sweet and luscious texture that is hard to resist.

Cooking softens the texture and brings out its natural sugars. 

Here are some tips and an excellent recipe for enjoying the world's most popular fruit.

Spicy Mango Ketchup Recipe


This easy recipe prepares unique tangy mango ketchup. 

Use this mango ketchup the same way you would use tomato ketchup. It is especially good on hamburgers, chickens, hotdogs, sandwiches, fried or steamed sea foods, crab cakes and spread on a BLT.

You can use it fresh for clarity of flavor in salads and relishes.


1 mango, peeled, flesh chopped (If there are no fresh mango available you can use canned mangoes. I tried this high quality canned mangoes from Dole.)

1/4 cup (45 g) chopped tomato
1 tablespoon (15 ml) rice vinegar
1/4 cup (60 ml) pineapple juice

1 tablespoon (8 g) chili powder
1 teaspoon (2 g) ground cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons (5 g) ground cumin
2 teaspoons (10 ml) canola oil
2 cloves garlic, minced


1) In a large, dry, nonstick skillet, toast the chili powder, cinnamon, nutmeg, and cumin until fragrant and beginning to smoke. 

2) Add the canola oil and stir in the garlic, mango, and tomato. Cook for 5 minutes on low heat. 

3) Add the vinegar and pineapple juice. Let cool slightly and transfer to a blender. 

4) Blend until smooth. 

5) Add salt to taste. 

6) Keep covered in the refrigerator for up to 1 week.

Try One of These Delicious Ketchup Recipes:

How to Make Plum Ketchup? - Spiced Plum Ketchup Recipe

How to Make Homemade Smoked Tomato Ketchup- Healthy Homemade Ketchup

Mango Ketchup Cooking Tips

a) Adding vinegar improves the familiar flavor just enough to elevate this combination to delicious level. 

b) Use light vinegars for this combination—Champagne, rice, or sherry—although a basic white vinegar works as well. I usually get mine from Try my favorite band,

Avoid red wine or balsamic vinegars here (they’re great for other combinations), as their strong tastes and dark colors will overwhelm the flavor combination.

c) For less than perfectly ripe mango, consider waiting a few days before using it or roasting it with orange juice to bring out the sugars.

d) Cinnamon gives the mango a contrasting flavor factor compatible with both you savory and sweet foods

e) This mango ketchup recipe uses ground cinnamon as seasoning and toasts it to improve its flavor. 

Grind your own cinnamon by chopping the sticks roughly with a knife and then grinding in to a spice grinder or cleaned-out coffee-bean grinder. This will give fresh cinnamon flavor.

Mango Health Benefits

Eating mangoes regularly can help your skin, hair, eyes, heart and immune system.

Mangoes are low in calories and sodium.

Mangoes are also full of vitamins and antioxidants, especially vision-protective vitamin A: one mango provides 45% of your daily value.

The antioxidants lutein and zeaxanthin found in mangos help your eyes in several ways.

Other phytochemicals are present in mango peel and pulp, such as the triterpene and lupeol.

Other Mango Nutrition Benefits

1 cup of fresh mango slices provides:

1 gram of protein

3 grams soluble fiber

12 % daily value for vitamin E

17 % daily value for vitamin B6

Mango is super rich in beta-carotene

3 mg sodium

28 grams carbohydrate

0.5 grams fat (0.2 monounsaturated fat, 0.1 g polyunsaturated fat)

Mango also supplies about 75% of the daily minimum vitamin C intake. This nutrient is needed to produce collagen.  Collagen is a type of tissue that gives skin its elasticity and helps prevent wrinkles and skin sagging.

Does Mangiferin Prevent Cancer?


Mangoes may protect against cancer. The fruit packs over a dozen types of polyphenols.

Mangoes are a good source of Mangiferin. Mangiferin (1,3,6,7-tetrahydroxyxanthone-C2-ß-D-glucoside) is a bioactive ingredient predominantly isolated from the mango tree and fruits, with potent antioxidant activity and multifactorial pharmacological effects.

Mangiferin protects against several human cancers, including lung, colon, breast, and neuronal cancers, through the suppression of tumor necrosis factor a expression, inducible nitric oxide synthase potential, and proliferation and induction of apoptosis.

Several research studies indicated also its ability to inhibit cancerogenesis and cancer cells growth by apoptosis induction in vitro and in vivo. 

Mangiferin is also antidiabetic, antitumor, lipometabolism regulating, cardioprotective, anti-hyperuricemic, neuroprotective, antioxidant, anti-inflammatory, antipyretic, analgesic, antibacterial, anti-viral and immunomodulatory effects. 

Based in latest scientific studies, mangiferin decreased diabetic-enhanced lipid peroxidation products - thiobarbituric acid reactive substances (TBARS) formed as degradation products of fats - down to the healthy level.

It is also used in cosmetics, due to antioxidant and UV-protecting properties.


David W. Group. 2015. Encyclopedia of Mind Enhancing Foods, Drugs and Nutritional Substances, 2nd Revised Edition. McFarland. ISBN-13: 978-0786441426

Dilshara MG, Kang CH, Choi YH, Kim GY. Mangiferin inhibits tumor necrosis factor-a-induced matrix metalloproteinase-9 expression and cellular invasion by suppressing nuclear factor-?B activity. BMB Rep. 2015;48(10):559–64. doi: 10.5483/BMBRep.2015.48.10.003.

He L, Peng X, Zhu J, Chen X, Liu H, Tang C, Dong Z, Liu F, Peng Y. Mangiferin attenuate sepsisinduced acute kidney injury via antioxidant and anti-inflammatory effects. Am J Nephrol. 2014; 40(5):441–50. doi: 10.1159/000369220.

Kostermans, AJHG; Bompard, JM. 1993. The Mangoes: Their Botany, Nomenclature, Horticulture and Utilization. ( Academic Press. ISBN 978-0-12-421920-5.

Li H, Huang J, Yang B, Xiang T, Yin X, Peng W, Cheng W, Wan J, Luo F, Li H, Ren G. Mangiferin exerts antitumor activity in breast cancer cells by regulating matrix metalloproteinases, epithelial to mesenchymal transition, and ß-catenin signaling pathway. Toxicol Appl Pharmacol. 2013; 272(1):180– 90. doi: 10.1016/j.taap.2013.05.011.

Muhammad Imran, Muhammad Sajid Arshad, Masood Sadiq Butt, Joong-Ho Kwon, Muhammad Umair Arshad, and Muhammad Tauseef Sultan. 2017. Mangiferin: a natural miracle bioactive compound against lifestyle related disorders. Lipids Health Dis. 2017; 16: 84. BioMed Central. Published online 2017 May 2. doi: 10.1186/s12944-017-0449-y. PMCID: PMC5414237. PMID: 28464819.

Peng ZG, Yao YB, Yang J, Tang YL, Huang X. Mangiferin induces cell cycle arrest at G2/M phase through ATR-Chk1 pathway in HL-60 leukemia cells. Genet Mol Res. 2015;14 (2):4989–5002. doi: 10.4238/2015.May.12.2.

Rajendran P, Rengarajan T, Nandakumar N, Divya H, Nishigaki I. Mangiferin in cancer chemoprevention and treatment: pharmacokinetics and molecular targets. J Recept Signal Transduct Res. 2015; 35(1):76–84. doi: 10.3109/10799893.2014.931431.

Rajendran P, Rengarajan T, Nishigaki Y, Palaniswami R, Nishigaki I. In vitro studies on Mangiferin protection against cadmium-induced human renal endothelial damage and cell death via the MAP kinase and NF-?B pathways. J Recept Signal Transduct Res. 2016; 36(1):57–66. doi: 10.3109/10799893.2015.1019137.

Rajneet K Khurana, Rajneet K Khurana; Kaur, Ranjot; Lohan, Shikha; K Singh, Kamalinder; Singh, Bhupinder. 2016. "Mangiferin: a promising anticancer bioactive" ( i/10.4155/ppa-2016-0003). PHARMACEUTICAL PATENT ANALYST. 5 (3) – via Future science.

Robert Krause, Molly Krause. 2013. The Flavorful Kitchen Cookbook: 101 Amazing 3-Ingredient Flavor Combinations. Fair Winds Press. ISBN-10: 1592335896

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