Pasta - Eggplant Lasagne with Basil

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Eggplant Lasagne with Basil

 

Recipe By :Fields of Greens - Annie Somerville

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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TOMATO SAUCE

1 tablespoon extra-virgin olive oil

1/2 medium yellow onion -- finely diced, about 1 cup

salt and pepper

1/2 teaspoon dried basil

6 garlic cloves -- finely chopped

1/4 cup dry red wine

2 1/2 pounds fresh tomatoes -- peeled, seeded, and pureed, about 4

cups

OR

1 28 oz can tomatoes with juice -- pureed

1 bay leaf

THE EGGPLANT

2 1/2 pounds Japanese eggplant -- sliced 1/2 inch thick on a

diagonal, about 7 cups

3 tablespoons extra-virgin olive oil

2 garlic cloves -- finely chopped

salt and pepper

RICOTTA CUSTARD

1 pound ricotta cheese, about 2 cups

2 eggs -- beaten

1 ounce Parmesan cheese -- grated, about 1/3 cup

3 pinches freshly grated nutmeg

1/2 teaspoon salt

1/8 teaspoon pepper

HERB BECHAMEL

2 1/2 cups milk

2 tablespoons unsalted butter

3 tablespoons unbleached white flour

several fresh herb sprigs and leaves bundled

together: parsley, sage, thyme, and

marjoram

1/4 teaspoon salt

1/8 teaspoon pepper

ASSEMBLING THE LASAGNE

2 ounces Parmesan cheese -- grated, about 2/3 cup

3 ounces provolone cheese -- grated, about 1 1/4 cup

3 ounces mozzarella cheese -- grated, about 1 1/4 cup

1/2 cup chopped fresh basil

1 pound fresh pasta sheets

 

Make this lasagne at the peak of the summer season, when the markets are filled

with beautiful, deep purple Japanese eggplant, fragrant basil, and vine-ripened

tomatoes. Use canned tomatoes if fresh tomatoes lack good flavor. The flavor

and texture of the eggplant are essential, so season it generously and roast

until it's tender and soft in the center. Make the sauce a day in advance if

you like.

 

Tomato Sauce: Heat the olive oil in a saucepan. Add the oion, 1/2 teaspoon

salt, a pinch of pepper, and the basil; saute over medium heat until soft, 5 to

7 minutes. Add the garlic and saute for 5 minutes, then add the wine and simmer

for 1 or 2 minutes, until the pan is nearly dry. Add the tomatoes, 1/4 teaspoon

salt, and the bay leaf; simmer, uncovered, for 30 minutes. Season with salt and

pepper to taste.

 

The Eggplant: Preheat the oven to 375F> Toss the eggplant with the olive oil,

the garlic, 1/2 teaspoon salt, and a few pinches of pepper. Place the slices on

a baking sheet and bake for 15 to 20 minutes, until the slices are soft in the

center. Cool and slice into thick strips. Season to taste with salt and

pepper. The eggplant should be very flavorful.

 

Ricotta Custard: Place the ricotta in a mixing bowl and stir in the eggs; add

the remaining ingredients and mix thoroughly.

 

Herb Bechamel: Heat the milk in a saucepan. Melt the butter in a separate pan,

add the flour, and cook the resulting roux over low heat for 2 to 3 minutes,

stirring constantly. When the milk is scalded, pour it into the roux a little

at a time, whisking continuously. Add the bundled herbs, the salt, and pepper.

Cook over low heat for 10 minutes. Remove the herbs just before assembling the

lasagne.

 

Assembling the Lasagne: Toss the cheeses together and set aside 1/3 cup to

sprinkle on top during baking. Reserve 1 tablespoon of the basil to sprinkle on

top after baking.

When you're ready to assemble the lasagne, preheat the oven to 350F. In the

bottom of a 9 x 13-inch baking pan, spread 1 1/2 cups tomato sauce and cover it

with a layer of pasta. Pour another cup of sauce over the pasta, followed by

half the eggplant. Sprinkle with half the mixed cheeses, half the chopped

basil, and another layer of pasta. Spread the ricotta custard evenly over the

pasta and cover with another layer of pasta. Add a last cup of tomato sauce and

then the rest of the eggplant and basil; follow with the rest of the cheese and

a final layer of pasta. Top with the bechamel.

 

Cover and bake for 20 minutes. Sprinkle with the reserved 1/3 cup cheeses, and

bake, uncovered, until the bechamel has set, 10 to 15 minutes. Remove from the

oven and sprinkle with the reserved fresh basil.

Serves 6 to eight

 

Variations: For more intense basil flavor, substitute pesto for the basil.

Spread the sauce over the layers of eggplant, then sprinkle with the cheese.

You can also make the lasagne without bechamel, using tomato sauce in its place.

Double the sauce recipe; you'll need an extra cup of sauce to cover the top

layer of pasta. You can freeze the leftover sauce or layer it on a pizza or

toss it with pasta.

 

 

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Per serving: 412 Calories (kcal); 30g Total Fat; (64% calories from fat); 20g

Protein; 17g Carbohydrate; 120mg Cholesterol; 805mg Sodium

Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

0 0 0 0 0 0