Roasted Eggplant Lasagna
This Eggplant Lasagna is a comforting and flavorful dish that layers roasted eggplant with rich Bolognese sauce, gooey mozzarella cheese, and a sprinkle of Parmigiano-Reggiano. The aroma of roasted eggplant and bubbling cheese fills the kitchen as this lasagna bakes to golden perfection, making it a delightful and satisfying meal for any occasion. Enjoy the savory layers of this delicious eggplant creation that will please both vegetarians and meat lovers alike.
— Constant Cookbook
Ingredients
- 2 eggplants, about 1 1/2 lb. total, cut crosswise into slices 1/2 inch thick
- Olive oil for brushing
- Salt and freshly ground pepper, to taste
- 3 cups Bolognese sauce (see related recipe at left)
- 1 lb. fresh mozzarella cheese, sliced
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/4 cup slivered fresh basil
Instructions
- <b>Roast the eggplant</b>
- Preheat an oven to 450&#176;F.
- Brush the eggplant slices with olive oil, season with salt and pepper and place on 2 baking sheets. Roast, turning once, until the slices are nicely browned, about 20 minutes total.
- <b>Layer the eggplant</b>
- Meanwhile, in a saucepan over medium heat, warm the Bolognese sauce. Reduce the oven temperature to 375&#176;F. Spread the bottom of a 10-by-12-inch baking dish with a large spoonful of the sauce. Lay one-third of the eggplant slices on the bottom of the dish, overlapping them slightly. Top with 1 cup of the sauce and one-third of the mozzarella slices. Repeat to make 2 more layers. Sprinkle the Parmigiano-Reggiano on top.
- <b>Bake the eggplant</b>
- Bake the eggplant lasagna until warmed through and the cheese is melted, about 20 minutes. Remove from the oven and let stand for 10 minutes. Garnish with the basil and serve. Serves 4 to 6.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Slow Cooker,</i> by Norman Kolpas (Oxmoor House, 2007).
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