Those of you who know me, know that I love my meat, ricotta and pasta lasagna, but this was to die for - and much healthier.
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It had four layers of thinly sliced, breaded and fried eggplant, alternated with layers of goat cheese smothered in a layer of the most amazing tomato sauce I've ever had (basically a vegetarian bolognese). It was topped with whole wheat bread crumbs and browned. >>> PERFECTION.
Eggplant Lasagnette
Do not peel the eggplants. Cut them lengthwise into 1/8-inch-thick slices. Salt for 20 minutes, then rinse and dry.
Ingredients
Serves: Serves 6
2 eggplants, about 2-1/2 pounds total
Gray salt
2 to 4 cups pure olive oil or peanut oil for frying
1 cup all-purpose flour
1/2 teaspoon freshly ground pepper
1 recipe Thick Tomato Sauce
Generous 1/2 cup freshly grated Parmesan cheese
Generous 1/2 cup finely chopped fresh flat-leaf parsley
1/2 pound chabis (fresh goat cheese)
3 tablespoons fine dried breadcrumbs
Garlic oil (optional)
Directions
Pour the olive oil into a large skillet to a depth of 1 inch and place over medium-high heat until hot, about 350 F. Meanwhile, season the flour with the pepper (since the eggplant is salted, no more is necessary). Dredge the slices in the flour and fry, turning once, until browned, about 2 minutes total. Drain on paper towels. The oil should be hot enough to bubble gaily while the eggplant is cooking. Add more oil as necessary to maintain the oil at a depth of about 1 inch.
Preheat the oven to 375 F. Spread a thin layer of the tomato sauce in the bottom of a 2-1/2-quart baking dish. A shallow dish (about 2 inches deep) is best. Arrange a layer of eggplant in the dish to cover the bottom completely. Spoon on another layer of sauce, and sprinkle with 2 tablespoons of the Parmesan, 1 tablespoon of the parsley, and dot with one-third of the chabis. Repeat the layering twice, beginning with eggplant and ending with chabis. Do not press down on the layers. Top with the remaining eggplant and then another thin layer of sauce. Sprinkle with the remaining Parmesan (you should have about 3 tablespoons), parsley (about 2 tablespoons), and the breadcrumbs. (The dish can be made to this point a day ahead, covered and refrigerated. Return to room temperature before baking, or add another 10 minutes or so if baking straight from the refrigerator.)
Bake until browned and bubbling, about 30 minutes. Do not over-brown. Let rest a few minutes before cutting into squares to serve.
Tips
Build from the outside in to avoid making a lasagna with a big mound in the middle and no good stuff around the edges.
Thick Tomato Sauce
The only time I use tomato paste is in this "vegetable Bolognese." The paste binds the sauce so it does not separate into liquid and solids, which is important in making the eggplant lasagnette, so you don’t end up with a pool of liquid at the bottom.
Ingredients
Serves: Makes about 4 cups
About 5 tablespoons extra virgin olive oil
(or substitute 2 tablespoons extra virgin olive oil and 3 tablespoons garlic oil)
2 cups diced red bell pepper (1/4-inch dice)
2 tablespoons minced garlic
2 cups diced red onion (1/4-inch dice)
Gray salt and freshly ground pepper
2 tablespoons tomato paste
1 can (28 ounces) whole tomatoes, chopped
1-1/2 cups double-strength Chicken Stock, or 3 cups canned low-salt chicken broth boiled until reduced by half
1 bay leaf
2 tablespoons unsalted butter
1 tablespoon finely chopped fresh oregano
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh basil
Directions
Heat 1/4 cup of the olive oil (or 2 tablespoons olive oil and 2 tablespoons garlic oil) in a heavy saucepan over medium-high heat until hot. Add the bell pepper and sauté until brown, about 7 minutes. Add the remaining 1 tablespoon olive oil, if necessary, and the garlic, and cook briefly until light brown. Add the onion and a pinch of salt (if the pan is dry and the ingredients look as if they might burn, adding salt will release the liquid in the onions), and cook until brown, about 5 minutes. Add the tomato paste and stir to mix well.
Add the tomatoes and their juice, the stock, and bay leaf. Bring to a boil, reduce the heat to low, and simmer the sauce until thick, about 25 minutes. Be sure to stir often to prevent scorching. Add the butter, oregano, parsley, and basil and stir well. Adjust the seasoning with salt and pepper. Use immediately, or let cool, cover, and refrigerate for several days, or freeze for up to 1 month.
Tips
If the sauce is a little thin, add some breadcrumbs to ensure a firm lasagna.
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