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Roasted Eggplant Lasagna with
Broiled Tomato Sauce

 

 

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Harvest of Eggplants (Solanum Melongena), 'Dusky Hybrid' Variety
Harvest of Eggplants (Solanum Melongena) "Dusky Hybrid" Variety
Wally Eberhart
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Roasted Eggplant Lasagna with
Broiled Tomato Sauce

Bon Appetit October 1998

Bon Appetit - One Year Subscription 

Two 1-pound eggplants, peeled, cut
into 1-inch pieces 
2 tablespoons olive oil
2 pounds part-skim ricotta cheese
1 1/4 cups freshly grated Parmesan
cheese (about 3 ounces)
1/2 cup chopped shallots
1 tablespoon chopped fresh rosemary
Broiled Tomato Sauce with
Roasted Garlic (recipe follows)
9 no-boil or oven-ready lasagna noodles
8 ounces smoked mozzarella cheese or
smoked Gouda cheese, thinly sliced

Preheat oven to 375 degrees F. Brush baking sheet with olive oil. Place eggplant pieces on paper towels. Sprinkle lightly with salt; let stand 20 minutes. Transfer eggplant to prepared sheet. Toss with 2 tablespoons
oil. Roast eggplant until tender, stirring occasionally, about 30 minutes.
Set aside.
Maintain oven temperature.
Mix ricotta cheese, 1/2 cup Parmesan, shallots and rosemary in large
bowl. Season with salt and pepper.
Oil 13 x 9 x 2-inch glass baking dish. Spread 1/2 cup tomato sauce in
dish. Arrange 3 lasagna noodles crosswise in single layer in dish. Spread
half of ricotta mixture over noodles. Arrange half of eggplant over.
Sprinkle with salt and pepper. Spoon generous 1 cup sauce over. Arrange
half of mozzarella over sauce. Repeat layering 1 more time. Top with 3
lasagna noodles. Spread remaining sauce over. Sprinkle with 3/4 cup
Parmesan. Cover tightly with lightly oiled foil. (Can be made 1 day
ahead; chill.)
Bake until noodles are tender and lasagna is heated through, about 45
minutes. Uncover; bake until cheese begins to brown and sauce is bub-
bling slightly at edges, about 15 minutes longer. Let stand 10 minutes
before serving.
 

Broiled Tomato Sauce with Roasted Garlic

2 medium heads garlic, separated
into cloves,  unpeeled
1/4 cup olive oil
4 pounds plum tomatoes,
halved lengthwise
1 tablespoon red wine vinegar
2 teaspoons honey

Preheat oven to 350 degrees F. Combine garlic and oil in small glass
baking dish. Cover with foil and bake until garlic is very tender, about
40 minutes.
Using slotted spoon, transfer garlic to work surface; reserve garlic oil.
Peel garlic cloves.
Preheat broiler. Line 2 rimmed baking sheets with foil. Brush foil with
some of reserved garlic oil. Arrange tomatoes, cut side down, on pre-
pared sheets. Working in batches, broil tomatoes until skins are slightly charred, watching closely to avoid burning, about 10 minutes. Cool.
Remove tomato skins and discard. Place tomatoes and any juices
from baking sheets in processor. Add garlic, vinegar, honey and any
remaining garlic oil. Puree sauce until smooth.
Transfer to bowl. Season to taste with salt and pepper. (Can be prepared
2 days ahead. Cover and refrigerate.) Makes about 4 cups.
Serves 8.
 


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