Last week, I created a particularly tasty lasagna using — what else? — eggplant and tomatoes. This dish (especially the leftovers, which feel like all of the goodness with none of the work) makes me not mind the overabundant harvest quite so much.
Smoked eggplant lasagna
Recipe by Melissa
Makes one 9×13 pan of lasagna
Lasagna noodles to make one 9×13 pan of lasagna
2-3 c. grilled eggplant puree*
1 bulb roasted garlic
1/2 c. extra virgin olive oil
2 medium eggplant, peeled and sliced very thinly
5-6 c. very good tomato sauce (see recipe below for one suggestion)
1 c. grated aged cheese, like Romano or Parm
If using fresh [homemade] pasta, there is no need to precook the noodles. If using regular lasagna noodles, boil until al dente, according to package directions.
Mix eggplant puree, roasted garlic, and olive oil to achieve a thick sauce consistency. Salt to taste.
Spread a small amount of tomato sauce on the bottom of a 9×13 pan. Then layer as follows: noodles, eggplant puree, thinly sliced eggplant (sprinkle with salt), tomato sauce. Repeat for a total of two layers.
Add a final layer of noodles (for three layers total). Top with tomato sauce and grated cheese. Bake for 50 minutes at 375° F. Let stand for 10 minutes before cutting.
This is a very rough estimation of this batch of tomato sauce.
8 c. diced garden-fresh tomatoes, mix of paste and juicier varieties, do NOT skin or seed
1-2 c. finely diced onion
1 bulb pressed garlic
olive oil for sauteing onion and garlic
fresh (or dried) herbs including rosemary, thyme, and oregano
Cook tomatoes in large pan. As the tomatoes start to cook down, saute onions and garlic. Add to tomatoes along with chopped herbs. Salt to taste, and add 1-2 T. sugar, if desired.
I did a slow cook sauce, letting it simmer for 2-4 hours to thicken. If you’re in a hurry, you can add a jar of tomato paste instead of the long cook.
*Can also cook eggplant in microwave and add smoked salt