So, here it is just as I promised, my recipe for....
Tuscan Eggplant Lasagna
Ingredients for the Sauce
2 cans of plum tomatoes
1 medium eggplant cut into cubes
2 sliced onions
4 tbsp. freshly chopped garlic
1 handful of fresh basil torn into pieces
8 tbsp. sauteing olive oil for the onions and eggplant
1 tsp. grated nutmeg
1tsp. baking soda
2 tbsp. white sugar
1 tbsp. butter
salt and pepper to taste
Ingredients for Layering Lasagna
1 lb. mini penne pasta cooked to al dente
Your freshly made Tuscan sauce
Diced, fresh mozzarella and freshly grated asiago or
pecorino /romano cheeses
1 ladle full of cooked pasta water
The Cooking Process
You'll need 2 pots~one for the sauce and one to cook the pasta in,
one large saute pan to cook the onions and then eggplant in and one medium baking dish.
1- Start by sauteing your sliced onions in about 3 tbsp. of olive oil over medium heat. Add more oil and lower heat if neccessary. Cook until tender.
2- Heat your sauce pot and add 1 tbsp. olive oil, add the chopped garlic. Lightly brown then quickly add the sauteed onions, 2 cans of tomatoes and remaining ingredients.
3- Using your saute pan, add the remaining oil and brown the eggplant until tender but not over cooked. Add more oil as necessary. Remove from the oil and set aside.
4-Fill your other pot with water, add salt and 1 tbsp. of oil. When water boils add the pasta and cook 'til al dente.
5- Drain pasta (saving one ladle of the water in a small bowl)
6- Return pasta to pot, add the water and coat with a bit of the sauce and set aside...do not continue cooking.
7- Pre-heat oven to 350
Layering the Lasagna
1- Coat the bottom of your baking dish with some of your sauce.
2- Add a layer of pasta and coat with some sauce.
3- Add some eggplant and the two cheeses.
4- REPEAT the above with an additional one or two layers.
Note: You should have enough sauce remaining to serve on the side.
5- Bake @ 350 for 25 to 30 minutes
6- Let it cool and then
Enjoy and be sure to let me know how it was!!!