Eggplant Lasagna With Basil

Recipe Ingredients

1 tablespoon	15ml	Extra virgin olive oil
1/2		Medium-size yellow onion - (about 1 c), finely diced
		Salt and pepper
1/2 teaspoon	2.5ml	Dried basil
6		Garlic cloves - finely chopped
1/4 cup	59ml	Dry red wine
28 oz	795g	Tomatoes with juice - pureed
1		Bay leaf
		B: the eggplant
2 1/2 lbs	1135g / 40oz	Japanese eggplant - (about 7 c), sliced 1/2"thick dia
3 tablespoons	45ml	Extra virgin olive oil
2		Garlic cloves - finely chopped
		Salt and pepper
		C: ricotta custard
1 lb	454g / 16oz	Ricotta cheese
2		Eggs - beaten
1/3 cup	48g / 1.7oz	Parmesan cheese - (1oz), grated
3		Freshly grated nutmeg
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Pepper
		D: herb bechamel recipe
2 1/2 cups	592ml	Milk
2 tablespoons	30ml	Unsalted butter
3 tablespoons	45ml	Unbleached white flour
		Several leav parsley - sage, thyme,
		Majoram bundled toge
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Pepper
		E: assembling lasagna
2/3 cup	97g / 3.4oz	Parmesan cheese - (2oz), grated
1 1/4 cups	182g / 6.4oz	Provolone cheese - (3oz), grated
1 1/4 cups	182g / 6.4oz	Mozzarella cheese - (3oz), grated
1/2 cup	73g / 2.6oz	Chopped fresh basil
1 lb	454g / 16oz	Fresh pasta sheets

Recipe Instructions

A: TOMATO SAUCE

Heat the olive oil in a saucepan. Add the onion, 1/2 tsp. salt, a pinch of pepper, and the basil; sauteeover medium heat until soft, 5 to 7 minutes Add the garlic and sauteefor 5 minutes, then add the wine and simmer 1 to 2 minutes, until pan is nearly dry. Add tomatoes, 1/4 teaspoon salt, and bay leaf; simmer, uncovered, for 30 minutes Season with salt and pepper to taste.

B: THE EGGPLANT

Preheat the oven to 375F. Toss the eggplant with the olive oil, the garlic, 1/2 tsp. salt, and a few pinches of pepper. Place the slices on a baking sheet and bake for 15-20 minutes, until slices are soft in center. Cool and slice into thick strips. Season to taste with salt and pepper. The eggplant should be very flavorful.

C: RICOTTA CUSTARD

Place the ricotta in a mixing bowl and stir in eggs; add remaining ingredients and mix thoroughly.

D: HERB BECHAMEL

Heat milk in a saucepan. Melt the butter in a separate pan, add flour, and cook the resulting roux over low heat for 2-3 minutes, stirring constantly. When the milk is scalded, pour it onto the roux a little at a time, whisking continuously. Add the bundled herbs, salt, and pepper. Cook over low heat for 10 minutes Remove the herbs just before assembling lasagna.

E: ASSEMBLING THE LASAGNA

Toss the cheeses together and set aside 1/3 cup to sprinkle on top during baking. Reserve 1 tbsp basil to sprinkle on top after baking. When you're ready to assemble lasagna, preheat oven to 350F. In bottom of a 9 by 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 rest of 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, 10-15 minutes Remove from the oven and sprinkle with reserved basil.

Source:
Fields of Greens/A. Somerville

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