Roasted Eggplant Lasagne

Roasted Eggplant Lasagne

Roasted Eggplant Lasagne

The secret to the preparation of eggplant is ensuring excess moisture is removed. If you don’t remove moisture you’ll end up with a soggy chewy sponge – it’s, I think, the #1 reason why many people don’t like eggplant. Prepared correctly roasted eggplant is delicious and this lasagne is now my new #1 favorite lasagne. (Even more than my artichoke lasagne!) It looks and tastes fabulous and was the centerpiece of a romantic Friday evening dinner for my husband and I. Give it a try!  This recipe was adapted from my Williams-Sonoma “Pasta” cookbook.

Roasted Eggplant Lasagne
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Serves: 4+

Ingredients
  • 1 medium-large sized eggplant, chopped and drained of moisture. (After draining of moisture you should have around 2½ cups drained eggplant, see the instructions for how to drain the eggplant.)
  • 1 red bell pepper, seeded, de-veined and chopped into small chunks
  • 1 large white or yellow onion, chopped
  • 6 Roma tomatoes, chopped (check out Costco’s Roma tomatoes – very tasty and an excellent price)
  • 4 cloves garlic, sliced
  • 6 tablespoons Kirkland extra virgin olive oil, plus more for drizzling
  • fresh ground Kirkland pink Himalayan salt
  • fresh ground Kirkland Tellicherry pepper
  • 2-3 sprigs of fresh rosemary (about 20 leaves), finely chopped (don’t substitute dry rosemary, it won’t give the right flavor)
  • 4 sheets of fresh lasagna noodles (you should be able to find these in the fresh pasta section, look for ones that will fit your rectangular lasagne dish)
  • ½ cup pitted and finely diced Kalamata olives (Costco carries large jars of Kalamata olives at a fabulous price)
  • 1 log Kirkland soft goat cheese
  • 1 cup Ricotta cheese (Costco carries Sapputo ricotta cheese at half the cost of the supermarket prices)
  • 6 tablespoons chopped fresh Italian parsley, chopped
  • 1 cup Kirkland Parmigiano Reggiano, shredded

Instructions
  1. Drain the eggplant by cutting it into cubes and salting liberally on all sides.
  2. Place the cubes in a colander and allow it to drain for 30 minutes. Then spread the cubes on several pieces of paper towel and gently press to remove as much moisture as possible.
  3. Wipe away any excess salt but do not rinse under water.
  4. Pre-heat oven to 450F.
  5. On one baking sheet spread out the eggplant, bell pepper and onion.
  6. On another baking sheet spread out the diced tomato and garlic.
  7. Sprinkle the minced fresh rosemary over the eggplant mixture.
  8. For each vegetable pan, drizzle 3 tablespoons of olive oil and then grind salt and pepper over each. Mix to coat and ensure the veggies are as spread out on the pan as possible.
  9. Place both baking sheets in the oven and roast the vegetables for 20 minutes or until the vegetables start to brown on the edges. The two pans may take different times to reach this stage and each should be stirred at least once to prevent any burning on the bottom.
  10. While the vegetables are roasting, cook the fresh pasta sheets one at a time in boiling, salted water anywhere from 1-3 minutes, depending on how fresh the pasta is.
  11. Run cold water over the sheet and drain in a colander. Then place the lasagna noodle on damp kitchen towels and allow them to dry.
  12. In a bowl combine the goat cheese, ricotta and parsley. Add fresh ground salt and pepper to taste and blend until smooth.
  13. Lightly oil the bottom of your baking dish and add the first sheet of pasta.
  14. Remove ½ cup of the roasted tomato and set aside.
  15. Of the remaining roasted tomatoes, take ⅓ of them and spread over the 1st layer of lasagna. Add and spread out ⅓ of the eggplant mixture.
  16. Add another lasagna sheet and then spread on top all of the goat cheese mixture.
  17. Add another lasagna sheet and then add half of the remaining of each of the roasted tomato and eggplant mixtures.
  18. Repeat with another lasagna sheet and the remaining roasted tomato and eggplant mixtures.
  19. Add one final layer of lasagna sheet and then top and spread out with the ½ cup of roasted tomato that you had set aside earlier.
  20. Spread out the shredded 1 cup of Parmesan and then drizzle with olive oil.
  21. Bake the lasagne until lightly browned, about 20 minutes.
  22. Remove from the oven and allow it to rest for at least 5-10 minutes before serving.

 

The vegetables are ready for roasting

The vegetables are ready for roasting

Layers of lasagna and vegetables are added

Layers of lasagna and vegetables are added

Olive oil is drizzled on before baking for 20 minutes

Olive oil is drizzled on before baking for 20 minutes

The lasagne needs to rest for 5-10 minutes before serving

The lasagne needs to rest for 5-10 minutes before serving

Roasted Eggplant Lasagne

Roasted Eggplant Lasagne