Eggplant Lasagna: Irresistibly Healthy

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Eggplant Lasagna - SAVOIR FAIRE by enrilemoine

Eggplant lasagna. One of the things I love the most about living in Florida is that we have, literally, two tomato seasons a year.Tomatoes - Eggplant Lasagna - SAVOIR FAIRE by enrilemoineWe 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…

Eggplant Lasagna - SAVOIR FAIRE by enrilemoineWe also have our local tomato season, which coincides with winter and early spring.

Eggplant Lasagna - SAVOIR FAIRE by enrilemoineIn 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.

Eggplant Lasagna - SAVOIR FAIRE by enrilemoineSince January, I’ve been canning my pasta sauces including al filetto di pomodoro, my buttery tomato and basil sauce, and of course my tomato sofrito.

Eggplant Lasagna - SAVOIR FAIRE by enrilemoineThat sofrito is the tomato sauce that I use to make this eggplant lasagna.

Eggplant Lasagna - SAVOIR FAIRE by enrilemoineInstead of lasagna noodles, this lasagna is made with roasted eggplant slices, layered with tomato sauce and some julienned fresh basil and to top it off: low fat mozzarella cheese.

Eggplant Lasagna - SAVOIR FAIRE by enrilemoineThe 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).

Eggplant Lasagna - SAVOIR FAIRE by enrilemoineThis eggplant lasagna is so versatile that you can serve it as an appetizer, a main dish, and hot, warm and even at room temperature.

Eggplant Lasagna - SAVOIR FAIRE by enrilemoineI hope you like my recipe.

 

Eggplant lasagna - SAVOIR FAIRE by enrilemoine
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Eggplant Lasagna

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 6

Ingredients

  • 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

Instructions

  • 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.
Cuisine: Italian
Author: Enri

 

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Eggplant lasagna

Enri

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