Italian recipes

Eggplant Lasagna With Basil

Course : Italian
Source: Fields of Greens/A. Somerville
Serves: 7

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Ingredients:

1 tablespoon extra virgin olive oil

1/2 medium yellow onion -- (about 1 c), finely diced

1 teaspoon salt and pepper

1/2 teaspoon dried basil

6 cloves garlic -- finely chopped

1/4 cup dry red wine

28 ounces tomatoes with juice -- pureed

1 piece bay leaf

---b: the eggplant

2 1/2 pounds japanese eggplant -- (about 7 c), sliced 1/2 inch thick dia

3 tablespoons extra virgin olive oil

2 cloves garlic -- finely chopped

1 teaspoon salt and pepper

---c: ricotta custard

1 pound ricotta cheese

2 large eggs -- beaten

1/3 cup parmesan cheese -- (1oz), grated

3 pinches freshly grated nutmeg

1/2 teaspoon salt

1/8 teaspoon pepper

---d: herb bechamel recipe

2 1/2 cups milk

2 tablespoons unsalted butter

3 tablespoons unbleached white flour

1 bunch several leaves parsley -- sage, thyme, majoram bundled toge

1/4 teaspoon salt

1/8 teaspoon pepper

---e: assembling lasagna

2/3 cup parmesan cheese -- (2oz), grated

1 1/4 cups provolone cheese -- (3oz), grated

1 1/4 cups mozzarella cheese -- (3oz), grated

1/2 cup chopped fresh basil

1 pound fresh pasta sheets

1 tablespoon extra virgin olive oil

1/2 medium yellow onion -- (about 1 c), finely diced

1 teaspoon salt and pepper

1/2 teaspoon dried basil

6 cloves garlic -- finely chopped

1/4 cup dry red wine

28 ounces tomatoes with juice -- pureed

1 piece bay leaf

---b: the eggplant

2 1/2 pounds japanese eggplant -- (about 7 c), sliced 1/2 inch thick dia

3 tablespoons extra virgin olive oil

2 cloves garlic -- finely chopped

1 teaspoon salt and pepper

---c: ricotta custard

1 pound ricotta cheese

2 large eggs -- beaten

1/3 cup parmesan cheese -- (1oz), grated

3 pinches freshly grated nutmeg

1/2 teaspoon salt

1/8 teaspoon pepper

---d: herb bechamel recipe

2 1/2 cups milk

2 tablespoons unsalted butter

3 tablespoons unbleached white flour

1 bunch several leaves parsley -- sage, thyme, majoram bundled toge

1/4 teaspoon salt

1/8 teaspoon pepper

---e: assembling lasagna

2/3 cup parmesan cheese -- (2oz), grated

1 1/4 cups provolone cheese -- (3oz), grated

1 1/4 cups mozzarella cheese -- (3oz), grated

1/2 cup chopped fresh basil

1 pound fresh pasta sheets

Preparation / Directions:

A: TOMATO SAUCE Heat the olive oil in a saucepan. Add the onion, 1/2 tsp. salt, a pinch of pepper, and the basil; sauté‚over medium heat until soft, 5 to 7 minutes Add the garlic and sauté‚for 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

Eggplant Lasagna With Basil

Ingredients:

Preparation / Directions:

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