Inspired by his travels in Greece, Urban Farmer and recipe creator @PierceAbernathy has created his version of Eggplant Lasagna. Featuring Tillamook Original Cream Cheese Spread and heaps of Mozzarella Shreds, this recipe is a must-have when wanderlust strikes.
½ cup olive oil
2 large Spanish onions, thinly sliced
1 -28oz can of whole peeled tomato
2 cloves garlic
2 spicy chilies (we used Aleppo peppers)
3 bunches spinach
4 cloves of garlic
4 medium eggplants, sliced, salted
Dried oregano to garnish
Freshly cracked black pepper to garnish
For the cheese mixture, combine the Tillamook Original Cream Cheese Spread, Tillamook Mozzarella Shreds, chopped parsley, salt, and black pepper in a large bowl. Mix until evenly combined. Set aside.
For the tomato sauce, add the olive oil and onions to a large pot and slowly cook until caramelized and tender. Add in the chopped peppers and garlic and cook until soft and fragrant. Add in the can of tomatoes and break up using a wooden spoon. Cook for 10 minutes on medium low until slightly thickened. Remove from heat and set aside.
For the garlic spinach, add a generous amount of olive oil to a large pan on medium heat. Add in the spinach and cook down until wilted and liquid has evaporated. Add in the garlic and cook until fragrant and soft, about 5 minutes. Transfer to a bowl.
For the eggplants, Pan fry or bake in a 425F/220C with a generous amount of neutral oil for 15 minutes, flip and roast another 10 minutes or until seared on both sides.
To assemble, use an 8” x 8” baking dish and layer the tomato sauce, eggplant, spinach, and cream cheese mixture until eggplant is finished. Top final layer of eggplant with tomato sauce and cheese mixture. Bake uncovered at 400F/200C for 35 - 45 minutes or until the top is caramelized.
TIP: Add in some cream cheese to your next casserole or lasagna for an extra creaminess.
Shop the recipe
Tillamook Mozzarella Thick Cut
Meet the chef
Pierce Abernathy is a cook, recipe developer, content creator, and model currently based in New York. Through his seasonal plant-forward recipes, he shares a vignette into his cooking style in hopes to inspire others in the kitchen. He encourages people to play an active role in their food systems and feel more connected to the earth by managing food waste, foraging, and developing relationships with local farms. Largely self taught, his path in the culinary arts was carved by a combination of his own curiosity, a seasonal approach to food, and his Armenian heritage. In a short amount of time he has cultivated a diverse career in front of and behind the camera. Most recent collaborations include Gucci and Moncler. In just over a year, he has built a community of over half a million unique followers across Instagram and TikTok.