Roasted Eggplant Lasagna
If you can find only large eggplant, sprinkle the slices with coarse salt on both sides and place in a colander set over a plate. Let drain for about 30 minutes before roasting. The eggplant can be roasted or grilled a day in advance and refrigerated until ready to use.
- 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
- 1 lb. fresh mozzarella cheese, sliced
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/4 cup slivered fresh basil
Roast the eggplant
Preheat an oven to 450°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.
Layer the eggplant
Meanwhile, in a saucepan over medium heat, warm the Bolognese sauce. Reduce the oven temperature to 375°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.
Bake the eggplant
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, Slow Cooker, by Norman Kolpas (Oxmoor House, 2007).