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Grilled Eggplant Lasagna

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Grilled Eggplant Lasagna

Grilled Eggplant Lasagna
New Media Publishing
Provided by:
total prep 393 calories/serving
By Kate Slate
This whole recipe can be done in stages. You can make the tomato sauce well ahead. Grill the eggplant ahead, too. The only things that should probably be done just before you're ready to bake the lasagna is cook the noodles and mix the cheese and egg together. If you're in a rush, skip making your own sauce and use 6 to 7 cups of good quality bottled marinara. Or as a compromise, sauté the onions and mushrooms and add bottled marinara to them.

Ingredients

Directions

  • In a small bowl, combine 5 tablespoons of the oil, the sliced garlic, and 1 teaspoon of the oregano. Set aside to develop flavor while you start the tomato sauce. (If you choose to use bottled sauce, be sure you let the oil sit for at least 30 minutes.)
  • In a large Dutch oven, heat the remaining 2 tablespoons oil over medium-high heat. Add the minced garlic and onions, and cook until the onions are softened, about 7 minutes. Add the mushrooms, sprinkle with the fennel and 1/2 teaspoon of the salt, and cook until they give up their liquid, about 5 minutes. Add the crushed tomatoes and tomato paste. Simmer for 30 minutes to concentrate and blend the flavors. Season with pepper to taste.
  • Meanwhile, trim the ends of the eggplants. Cut each eggplant lengthwise to get 4 1/2-inch-thick slices from the center of the eggplant (discard the end pieces). Brush a stovetop grill pan lightly with some oil and preheat over medium heat. Working in batches (my grill pan can only fit 4 eggplant slices), brush both sides of the eggplant with some of the garlic-oregano oil. Grill for 3 to 4 minutes per side, until softened. Transfer to a plate.
  • In a large pot of boiling salted water, cook the lasagna noodles according to package directions. Drain and separate the noodles.
  • In a large bowl, stir together the ricotta, 2 1/2 cups of the mozzarella, the egg, 1/4 teaspoon pepper, and remaining 1 teaspoon oregano and 1/2 teaspoon salt.
  • Preheat the oven to 350°F.
  • Measure out 1 cup of the tomato sauce and set aside. Spoon 1 cup of the tomato sauce over the bottom of a 9 x 13-inch lasagna pan. Make 2 layers with ingredients in the following order: 4 noodles (overlapping), half the grilled eggplant slices (arranged crosswise), half of the ricotta mixture, half of the remaining tomato sauce. Top with a final layer of 4 noodles and the reserved 1 cup of tomato sauce. Sprinkle the sauce with the remaining 1/2 cup mozzarella.
  • Bake for 45 minutes, or until hot and bubbling. Let sit for at least 15 minutes before serving. Or let cool completely, cover, and refrigerate. When ready to serve, reheat in a 300°F oven until heated through, about 30 minutes.