Total Time: 1 hour (without salting process)
Lasagna with eggplant a recipe on which north and south of Italy meet in a light delightful combination.
Ingredients for 4 people:
- 4 ounces lasagna
- 2 large eggplants
- 3 cups tomato sauce
- 1 cup grated parmesan
* Ingredients good for a 10×10 inches baking dish.
Slice eggplants lengthwise about 1/4 inch thick. To eliminate their bitter taste, you can proceed as in pasta alla Norma.
Fry eggplants to a light golden color turning them over, about 2 minutes. Set them on paper towel to eliminate excess oil.
Prepare the lasagna by boiling for 1 minute. It’ll finish cooking in the oven. Pat them dry. Start assembling.
Cover the bottom dish with a thin layer of sauce. It’ll keep lasagna from sticking.
Lay first layer of lasagna, cover with sauce, then fit a layer of eggplants on top.
Cover them ligtly with tomato sauce and sprikle with parmesan.
Repeat one more time. Alternate horizontally to vertically lasagna and eggplant so they intertwine. Finish with the layer of lasagna. Cover with more abundant tomato sauce and parmesan.
Bake at 400F for about 30 minutes.
Note: use a tomato sauce like in spaghetti alla carrettiera or a marinara. Use it sparingly or the dish will result too wet. If a little bitterness in the eggplant doesn’t bother you, you can skip the first process.
No need to use expensive olive oil for frying eggplants. A seed oil will do.
Mozzarella, if you like will be good too in the dish. If you skip the lasagna and use only eggplants, the dish is then melanzane alla parmigiana (eggplant parmesan) and then you can use mozzarella as well.
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