What’s your zombie plan?

After waiting a full year for the new season of The Walking Dead to start,  the question “what’s our zombie plan?” now refers to what we’ll eat for dinner on Sunday night rather than what we’ll do during an actual zombie apocalypse.  (For the record, we have a plan for that too.)  With a little more than 24 hours to go until the next episode, I’m finalizing our zombie plan for tomorrow night.  I can hardly wait.

Our zombie plan last Sunday night was an eggplant lasagna.  Eggplant is a hard sell around here because both my husband and Catherine’s husband say that eating eggplant feels a lot like eating skin.  Both guys have said that the skin of the eggplant has a rubbery consistency and a toothsome bite that feels like gnawing on live flesh.  I couldn’t think of a better way to celebrate the evening than to a create meal around this epidermis-like-vegetable.  The lasagna was delicious and Tim didn’t feel like a cannibal, even though that was what I going for.    I encourage you to try this recipe, zombie fan or not.  But, you know what they say, there are two types of people, those that love The Walking Dead and liars.  -Andra

Eggplant Lasagna

2 eggplants, peeled and cut lengthwise into 1/4 inch thick slices

8 ounces of  sliced mushrooms

1 1/2 pounds of lean ground beef

2 onions, chopped

1  1/2 – 2 cups of freshly grated parmesan cheese

1 tablespoon minced garlic

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon thyme

1/2 teaspoon rosemary

1 (8 oz) can tomato sauce

1/2 cup red wine

olive oil

salt & pepper

Béchamel Sauce

1/4 cup freshly grated Parmesan cheese

2 tablespoons of butter

2 tablespoons of flour

1 cup of milk

1/4 teaspoon freshly grated nutmeg

Salt and pepper to taste

Preheat oven to 350° degrees.

Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 20 minutes to draw out the moisture. Lightly oil a pan and brown the eggplant on both sides. Set aside.

In a large skillet  set over high heat, add a tablespoon of olive oil and brown the ground beef with the onions and garlic salt and pepper.  Once the onions are translucent and ground beef is cooked through,  add the cinnamon, nutmeg and herbs.  Cook for 1 minute, until fragrant and then add the tomato sauce and wine.  Combine all of the ingredients and bring to a boil.  Once boiling,  lower the heat and simmer for 20 minutes until most of the liquid has evaporated.  Taste for seasoning and set aside in a large bowl to cool.

While the beef is cooking, sauté the mushrooms until lightly browned over medium high heat.  Set aside to cool.

In a small saucepan, melt 2 tablespoons of butter over medium heat.  Once melted,  whisk the flour into the butter until light brown.  Slowly add the milk and continue to whisk until thick.  Add the cheese and stir until the cheese has melted and the sauce has become smooth and thick.  Add the ground nutmeg and salt and pepper to taste.  Set aside.

Grease a 9” x 13” baking dish and layer the bottom of the pan with the cooled eggplant, overlapping slightly.  Spread half of the meat mixture over the eggplant. Sprinkle about a 1/2 cup of grated cheese over the meat mixture and then spread half of the sautéed mushrooms over the cheese. Repeat again with another layer of eggplant, meat, mushrooms and cheese. Finally, top the lasagna with one last layer of eggplant and then spread the béchamel sauce over the top.

Bake for 60 minutes. Let cool for 15-20 minutes before serving.

Comments

  1. OMG….Scott and I are hooked on the Walking Dead. GOOD NEWS HERE…..Zombies can’t swim and we currently have 3 boats and 2 kayaks! Soon to be only 2 boats I hope…..and if not, Scott might be strapped to a kayak and set adrift (there have been reports of an alligator in the bayou:)

    You always make me laugh!!!

    • I’m glad to know you have a zombie plan and reassured to know that duing the zombie apocolypse, I will know exactly where to go to find a party. If only I had a boat. -Andra

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