This is a great end-of-summer recipe, when eggplants and tomatoes are at their best.
Obviously, using the best quality mozzarella and parmesan makes a world of difference.
Be careful to leave a good distance between each layer of eggplant in your baking dish (or make individual portions). This is not supposed to be an eggplant lasagne!
- 4 medium eggplants
- ¼ cup salt
- ½ cup olive oil
- 1 medium onion, chopped
- 1 garlic clove, chopped
- 6 Tbsp olive oil
- 1 Tbsp Pasta Staff spice blend, ground
- 3 cups peeled tomatoes, OR canned tomatoes
- Salt and freshly ground pepper, to taste
- ½ lb fresh mozzarella
- 2 oz parmesan
- 1 Tbsp olive oil
Cut eggplants in ½ to ¾ - inch slices. Place in a bowl and rub with salt. Stack the slices and let rest for 10 minutes.
Rinse the eggplant slices under running water and use your hands to squeeze out excess water, without crushing the slices. Rinse again under running water, let swell for 1 minute and squeeze once again. The eggplants are now ready to brown without absorbing too much oil.
Heat a pan on medium with ½ cup olive oil and brown the eggplant slices for a few minutes on either side. Set aside on a plate lined with a paper towel.
Add onion, garlic and 6 Tbsp olive oil to the pan. Cook for a few minutes to soften the onion without browning.
Coarsely chop tomatoes and add to the pan with the spices, salt and pepper. Simmer for 15 minutes.
Heat the oven to 375 °F.
Pour one third of the tomato sauce into the bottom of a baking dish or into individual ramequins.
Place the eggplant slices in the baking dish or the ramequins. Place the slices 2 inches apart, in the dish. Sprinkle parmesan on each slice then add a slice of mozzarella. Pour on a small spoonful of sauce followed by another slice of eggplant.
Pour on some tomato sauce and a sprinkle of olive oil.
Bake in the oven until the mozzarella melts.
Let rest for 2-3 minutes before serving.