Aubergine Lasagna (Parmigiana)
Aubergine Lasagna is a great way to serve aubergines. Combined with tomato sauce and cheese this dish tastes especially delicious and flavorful.
Start by preparing the aubergines, wash them and cut off the stalks. You can peel them or leave their skins on, that’s really up to you. The dish tastes as nice with the unpeeled skins, so we recommend leaving them on to save the time. Then, slice aubergines lengthwise to about 1/4 of an inch thick or thinner.
You will need to pre-cook the aubergines before arranging them into a lasagna dish. There are two ways to do it. The first one is to roast them in the oven. The second way is to fry them. The point is to get the aubergine slices nice and soft without burning them.
While your eggplant slices are roasting/frying, you’ll need to prepare the sauce. You can use store-bought marinara sauce in this recipe to speed the cooking, or you can make your own special homemade tomato sauce. To do that simply fry the onion and the garlic, then add tinned tomatoes, finely diced fresh tomatoes, and the rest of dry ingredients. Give the mixture a good stir, then put a lid on the pan and simmer slowly for 10 minutes. If you’d like to make a dish meaty, cook your ground beef or turkey, drain it, and mix it into the tomato sauce.
For the final step, take a large baking dish and spray lightly with non-stick cooking spray and start layering your lasagna. Start with adding some sauce on the bottom of the dish, then the aubergines, then sauce again, the cheesy layer, and then aubergine slices again. Continue with layering your lasagna. The final top layer should finish with tomato sauce, some mozzarella, bread crumbs and parmesan cheese. Bake this awesome dish for about 30 minutes.
You can serve it with all sorts of roasted meats or fish, but it is just as good to be served as a substantial dish with freshly baked bread.
This aubergine lasagne tastes as great the following day, so don’t hesitate to make more of it and leave it for tomorrow’s lunch.