Aubergine parmigiano lasagna

I love aubergines and this is another super comforting meal. Of course seasonal summery aubergines are the best to use, but the rich tomato sauce will hide any bitterness you might encounter with out of season aubergines. We started to make our own pasta and it really REALLY makes a difference. If you don’t have a pasta machine and if you don’t want to break your arms at rolling the pasta sheet again and again, I would recommend to use fresh pasta rather than dried lasagna sheets.

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Aubergine parmigiano lasagna

Ingredients

  • 4 aubergines, washed
  • 2 tbsp salt
  • 5tbsp olive oil
  • 2 crushed garlic cloves
  • 2 medium size onions, sliced
  • 2x 400g can of chopped tomatoes
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 3 bay leaves
  • a handful of basil leaves
  • 100g grated parmesan
  • 1 mozzarella ball
  • lasagna sheet (freshly made best option, fresh pasta second best, dried lasagna sheet 3rd best)

If you’re making your own pasta, then start with this as the dough needs to rest in the fridge. I use Jamie’s fresh egg pasta recipe and it gave us so far amazing tagliatelle and lasagna sheets. Even for lasagna I would recommend to stretch your dough to the thinnest setting of the machine.

Thickly slice the aubergines and coat them with salt. Place in a colander over a sink and let drip for 30 minutes minimum to remove excess water.

Meanwhile make your tomato sauce. Heat 1 tbsp of olive oil in a big pan and soften the onions with the garlic until light golden. Add the canned chopped tomatoes and 2 cans of water, then the oregano, thyme and bay leaves and let simmer for 45 minutes. Mix well now and then to make sure the sauce doesn’t burn.

Rinse the aubergines with fresh water, pat dry on kitchen paper and heat up the rest of the olive oil in a frying pan. Fry the aubergines on both sides until golden, and squeeze the extra oil back in the pan before letting the aubergine rest on kitchen paper.

Heat the oven at 180C fan. Prepare a pile of washed basil leaves, a pile of grated parmesan cheese, a pile of sliced mozzarella, a pile of fried aubergines, your pasta and the tomato sauce. Start with a layer of well packed aubergine slices then sprinkle with parmesan, then a layer of pasta, then cover with tomato sauce and a sprinkle basil leaves, then pasta sheet again. Do this again and for the final layer, finish the tomato sauce with parmesan and mozzarella and keep some basil leaves to decorate after cooking. Cook for 40 minutes at 180C.

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3 thoughts on “Aubergine parmigiano lasagna

  1. Delicious Noemie! Perfect texture and taste. Everyone loved it. Did use a bit more mozarella and also in the recipe you didn’t mention when to put the other layers of aubergine in, but that wasn’t difficult to figure out really.
    See you soon, Laura

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