Eggplant Lasagna

This is the lasagna i made when my lasagna sheet out of stock. Traditional lasagna sheets getting a make over with layered baked soft and tender eggplants. The beautiful layers of creamy and rich ricotta and egg mixture infused with authentic Italian herbs add flavors and texture to this delicious lasagna. Go on and make ahead the marina sauce and refrigerate them so, that it becomes handy to use and you can save a lot more time.

The grated parmesan cheese lends a golden and cheesy texture to the mouth watering eggplant lasagna. Each layers burst with flavors and with the pre-prepared marinara sauce this lasagna could become weekdays dinner.

Ingredients

2 large eggplants, sliced lenghtwise 3/4 inch thick
1 cup thinly sliced button mushrooms
3 large eggs
2 cloves garlic,minced
1 cup grated parmesan
4 tbsp olive oil
1 cup ricotta cheese
2 tbsp chopped oregano
2 tbsp chopped thyme leaves
Salt to taste
Dash of freshly cracked black pepper


For Marinara Sauce

1 can crushed tomatoes
3 carrots,peeled and diced
1/4 cup + 2 tbsp olive oil
2 tbsp tomato paste
1 large onion,diced
1 cup fresh basil leaves
2 tbsp chopped oregano leaves
5 cloves garlic
2 tsp salt
1/4 tsp freshly cracked pepper


Methods

For Marinara Sauce

In a large saucepan, over a medium heat, add olive oil and saute onion and garlic. Add the carrots and tomato paste and cook for 10 minutes. Season with salt and pepper. Add the chopped oregano,thyme and basil leaves. Stir well. Add the whole can of crushed tomatoes. Using the same tomato can, measure full can of water and add into the tomato mixture. Bring it to a boil and reduce heat go medium. Simmer for about 1 hour and stir occasionally. Remove from heat and keep aside to cool. Puree the tomato mixture in a food processor until smooth.

To assemble

Preheat oven at 400'F or 200'C

In a baking pan, arrange sliced eggplants and brush with 3 tbsp olive oil. Season with salt and pepper. Bake the eggplants for about 20-25 minutes or until soft and golden. Remove from oven and keep aside.

In a medium saucepan, add 2 tbsp olive oil and saute the chopped garlic and sliced mushrooms for about 5-7 minutes. Add chopped thymes and cook for another 2 more minutes. Once mushrooms are cooked, transfer to a plate to cool.

Preheat oven at 350'F or 180'C. Brush an 8-inch baking dish with olive oil. Keep aside. In a large bowl, combine eggs, salt, pepper,chopped oregano,ricotta and 1/2 cup parmesan.

Spread 1/2 of the marinara saauce on the bottom of the baking dish and lay 4 slices of baked eggplants. Spread the ricotta mixture on the top and layer with another 4 slices of eggplants. Top with remaining marinara sauce. Sprinkle with the remaining 1/2 cup grated parmesan and bake for 30 minutes or until golden.

Serve with green salad