Eggplant Lasagna with Roasted Tomato Sauce Recipe

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Ready in: 2-5 hrs
recipe difficulty 4/5

Difficulty: 4 (1=easiest :: hardest=5)

Serves/Makes: 8

Ingredients:
2 (1-pound size) eggplants, peeled, cut into 1-inch pieces
2 tablespoons olive oil
2 pounds part-skim ricotta cheese
1 1/4 cup freshly grated Parmesan cheese
1/2 cup chopped shallots
1 tablespoon chopped fresh rosemary
8 ounces smoked mozzarella cheese or smoked Gouda cheese, thinly sliced
***Roasted Tomato Sauce***
3 pounds plum tomatoes
6 cloves garlic, peeled
1/2 cup olive oil
1 large onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
1/2 cup fresh basil
OR
2 tablespoons dried basil
1/2 cup chopped parsley
salt and freshly ground black pepper

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Directions:

Prepare Roasted Tomato Sauce (May be done 1-2 days in advance. See below).

Preheat oven to 375 F. Brush baking sheet with olive oil.

Sprinkle eggplant pieces lightly with salt and place on paper towels; let stand 20 minutes. Transfer eggplant to prepared sheet and toss with 2 tablespoons olive oil. Roast the eggplant until tender, stirring occasionally, about 30 minutes. Set aside.

Maintain oven temperature.

Mix ricotta cheese, 1/2 cup Parmesan, shallots and rosemary in large bowl. Season with salt and pepper. Oil 13 x 9 x 2-inch baking dish. Spread 1/2 cup tomato sauce in dish.

Arrange 3 lasagna noodles crosswise in a single layer. Spread half of the ricotta mixture over noodles. Arrange half of eggplant on top. Sprinkle with salt and pepper and spoon generous 1 cup sauce over.

Arrange half of mozzarella over the sauce. Repeat layering 1 more time, then top with remaining 3 lasagna noodles. Spread a little more sauce over the top and sprinkle with 3/4 cup Parmesan.

Cover tightly with lightly oiled foil. (to make 1 day ahead, prepare to this point and chill.)

Bake at 375 degrees F until noodles are tender and lasagna is heated through, about 45 minutes. Uncover and bake until cheese begins to brown and sauce is bubbling slightly at edges, about 15 minutes longer. Let stand 10 minutes before serving.

Roasted Tomato Sauce

Preheat oven to 400 degrees F. Quarter the tomatoes and spread on one or two rimmed cookie sheets along with the whole garlic cloves. Roast the vegetables for 20-25 minutes, or until beginning to brown around edges. Do not allow garlic to burn.

Meanwhile, heat the olive oil in a heavy pot or large skillet over medium-high heat and saute the onions, carrots and celery until soft and beginning to turn golden. Add the roasted tomatoes and garlic, and the herbs, salt and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until sauce reaches a medium-thick consistency, stirring occasionally to prevent sticking. Taste and adjust for seasoning. Grind through a food mill to extract the tomato skins and return to saucepan. Simmer 15 minutes longer.