Super Bowl: It’s a Meal

Who says Super Bowl food has to be all chips and dip? Be different: Serve food for television watching that’s good enough to be enjoyed around the table but is easy to eat.

This Italian-inspired menu is one of my favorite Sunday night suppers, and most of it can be done ahead. The eggplant lasagna is fresh-tasting and substantial without the usual amount of noodles; the eggplant partially takes their place. Pair it with a crisp romaine and endive salad tossed with roasted pepper vinaigrette and warm, crusty garlic bread. The meal calls for Chianti, which would work well with a cheese and salami board, a nice option to serve before the meal.

Mandel is author of “Celebrating the Midwestern Table” (Doubleday & Co., 1996).

Eggplant Lasagna

Active Work Time: 20 minutes * Total Preparation Time: 1 hour 35 minutes plus 8 hours chilling

These lasagna noodles are not precooked. The assembly must be done a day ahead so that the noodles soften before they are baked. De Cecco lasagna noodles work well as they are quite thin. But if you want to serve the lasagna shortly after its assembly, cook the noodles according to the directions on the package. Be sure to buy a very flavorful tomato sauce.

EGGPLANT

1 large eggplant, peeled, cut lengthwise into 3/8-inch-thick slices (about 8)

Olive oil cooking spray

1/4 teaspoon coarse salt

Freshly ground pepper

* Arrange eggplant slices in single layer on 2 baking sheets coated with cooking spray. Lightly spray tops with olive oil spray, then season with salt and pepper to taste. Broil eggplant on high, 1 sheet at a time, about 5 to 8 inches from heat source, until soft and lightly browned, about 2 1/2 minutes. Use spatula to turn slices, and season with salt and pepper. Broil 2 1/2 minutes more. Repeat with other baking sheet. Set aside.

RICOTTA

1 (15-ounce) container part-skim ricotta

1/4 cup grated Romano cheese

1 egg

1 cup basil leaves, stems removed, loosely packed

* Put ricotta, cheese, egg and basil in bowl of food processor and mix well, about 1 minute. Set aside.

ASSEMBLY

1 (24-ounce) jar spicy tomato sauce

6 lasagna noodles, uncooked

2 cups shredded part-skim mozzarella cheese

1/4 cup grated Parmigiano-Reggiano cheese

* Coat 8-inch baking dish with cooking spray. Spread 1 cup sauce in dish. Place 3 lasagna noodles over sauce, slightly overlapping. Spread 1/2 ricotta mixture over noodles. Top with 4 eggplant slices. Sprinkle eggplant with 1 cup mozzarella. Repeat layering. Finish with remaining sauce and grated Parmigiano-Reggiano cheese. Cover with plastic wrap. Refrigerate overnight. Let come to room temperature before baking.

* Bake, uncovered, at 350 degrees until bubbling and lightly browned, about 55 minutes. Let rest 10 minutes. Cut into 6 squares. Serve hot or at room temperature.

6 servings. Each serving: 386 calories; 1,010 mg sodium; 85 mg cholesterol; 16 grams fat; 36 grams carbohydrates; 27 grams protein; 1.03 grams fiber.

Romaine and Belgian Endive Salad With Roasted Pepper Vinaigrette

Active Work and Total Preparation Time: 20 minutes

3 red, yellow or orange bell peppers (or 1 of each)

1 head Romaine lettuce, crisped, cut crosswise into 1/2-inch slices

2 heads Belgian endive, crisped, cut crosswise into 1/2-inch slices

1/2 teaspoon minced garlic

4 teaspoons red wine vinegar

4 teaspoons balsamic vinegar

2 tablespoons extra-virgin olive oil

1/8 teaspoon coarse salt

Freshly ground pepper

10 pitted Kalamata olives, cut in strips, for garnish

Anchovies, optional

* Place rack 6 inches from broiler element; line baking sheet with foil. Trim bottoms from peppers. Stand on cutting board; cut off sides in 4 slabs, following natural contours. Arrange on baking sheet, skin side up. Broil on high until skin blackens, about 10 minutes. Remove from oven. Use foil lining to wrap peppers. Let sit on counter about 10 minutes. Slip off skins. Cut peppers into thin 1-inch long strips.

* Put lettuce and Belgian endive in large bowl. Wet paper towel and place directly on lettuce. (Can be refrigerated several hours.)

* Mix together garlic, red wine and balsamic vinegars, oil, salt and pepper to taste in small bowl. (Can be made a day ahead and refrigerated. Let come to room temperature before using.)

* To serve, pour vinaigrette over chilled lettuce. Toss with pepper strips until well coated. Taste and adjust seasonings. Garnish with olive strips and anchovies, if using. Serve immediately.

6 servings. Each serving: 88 calories; 91 mg sodium; 0 cholesterol; 5 grams fat; 10 grams carbohydrates; 3 grams protein; 1.97 grams fiber.