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Eggplant lasagna. One of the things I love the most about living in Florida is that we have, literally, two tomato seasons a year.We have the regular tomato season as the rest of the country: during summer time, where we get tomatoes from the rest of the United States and Mexico…
In fact, April is Florida Tomato Month. Between February and May, we can get our beautiful local tomatoes at the grocery store as cheap as 49-99 cents a pound, and also buy the Mexican ones for a really good price too.
The basil is my own harvest. I never forget when we moved from California to Florida and I bought my terracotta pots (which I now sneak into the shrubs of my condo garden) and put them in my mini patio. Then Tomás Eugenio (who was 9 years old) said: “everything here is so mini, mom” (ahhhh, that little boy: the years go by and it’s still accurate and precise and acid too).
This eggplant lasagna is a perfect summer dish. Lasagna noodles are substituted by slices of grilled eggplant, the sauce is a tomato and onion sofrito, sprinkled with fresh basil and top off with low fat mozzarella cheese.
- 2 large unpeeled eggplants , finely sliced
- Olive oil
- 2 ½ cups of tomato and onion sofrito
- 1/4 cup fresh basil leaves cut into julienne
- Coarse sea salt
- ¾ cup mozzarella cheese
Preheat oven to 350˚F.
Brush the eggplant slices (one side is enough) with olive oil.
In a medium-high heat grill pan, roast the eggplants until the grill marks, about 2 minutes on each side.
In a gratin mold, place a layer of eggplant and season with salt.
Add a layer of sofrito and some basil.
Repeat until finished with a layer of sofrito.
Distribute the mozzarella evenly over the top.
Bake for 25-30 minutes until the mozzarella begins to brown.
Allow to cool for at least 10 minutes before serving.
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