How To Cook Eggplant Lasagna, Parmesan And Tomato Sauce Marinara - Recipe

Required products :

For the marinara sauce:

• 1/4 teaspoon olive oil
• 1 head of garlic, all cloves are crushed
• 1 large red onion (chopped)
• 3 canned anchovies fillets
• 1/2 teaspoon hot red pepper flakes
• 1 tablespoon tomato paste
• 1/4 tea glass of white dry wine
• 2 cans of 800 grams of whole peeled tomatoes
• 1/4 tea cup chopped basil leaves
• 1/2 teaspoon dried oregano
• left

For aubergines and assembly:

• 4 large aubergines
• left
• 3 teaspoons Panko breadcrumbs
• 1 1/2 teaspoons dried oregano
• 1 teaspoon black pepper
• 1 1/2 teaspoons grated Parmesan cheese
• 1 1/2 teaspoons flour
• 5 large eggs - broken
• 1 1/3 tea cup olive oil
• 1/2 teaspoon basil plus basil leaves to serve
• 1/2 cup fresh parsley
• 1 1/3 tea cup grated ripe mozzarella
• 225 grams of fresh mozzarella, thinly sliced

Method of preparation :

Prepare the sauce: in a large pan (which you can put in the oven afterwards) pour olive oil and fry the crushed garlic cloves until golden (about 4 minutes). Add the finely chopped onion, anchovies, hot red pepper. Cook until onions are translucent, about 5 minutes. Pour the tomato paste and stir. After 2 minutes, pour the wine, bring to a boil and cook until it evaporates completely, about 1 minute. Mash the canned tomatoes, add them, season. Put 1 1/2 tea cups of water in the jars / boxes of tomatoes, shake gently and pour the liquid into the pan. Transfer the dish to the oven and leave at 180 degrees for 2-2.5 hours.

Wait for the sauce to cool and blend it in a food processor until smooth. Season with salt to taste.

Cut the aubergines into pieces about 2 cm thick. Salt them and arrange 2-3 of them next to each other. Cover them with a few layers of kitchen paper and put more eggplants on top, then more paper, continue until the slices are finished. Press them with a heavy pan and leave for 60 minutes to drain excess liquid from them. This step gives the eggplant a creamy texture when baked.

Meanwhile, grind in a food processor the breadcrumbs, oregano, black pepper and 3/4 cup of Parmesan cheese until very fine. Transfer the mixture to a shallow dish.

Preheat oven to 180 degrees. Put the flour in another bowl and the eggs in a third. Bread each piece of eggplant in the three mixtures - first in the flour, then in the egg and finally in the breadcrumbs. Arrange the aubergines on a wire rack.

Heat 2/3 cup of olive oil in a large skillet (preferably cast iron) over medium heat. Fry the aubergines until golden (about 5 minutes). Remove on paper towels to remove excess grease. Finish frying and, if necessary, add the remaining olive oil. Season to taste and allow to cool.

In a bowl, mix the parsley, basil, mozzarella (ripe) and the remaining Parmesan.

Pour 1 cup of Marinara sauce on the bottom of a rectangular baking tray measuring 30 by 20 cm and arrange 1 layer of eggplant (cut it so that it fills the entire tray). Pour another 1 cup of sauce and sprinkle with a mixture of spices and cheese. Repeat the procedure until all the aubergines are done. Cover with aluminum foil and bake for at least 45-60 minutes.

Remove from the oven, remove the foil and arrange the fresh mozzarella on the surface. Increase the temperature to 220 degrees and bake the lasagna, uncovered, for another 15 minutes until the cheese is bubbled and baked until golden.

Allow the dish to cool for 30 minutes before serving. Garnish with basil leaves.