I hope you get the essence of my style and food within this dish.  It is Super Yummy, Healthy, Fresh and Allergy-free for me! I love eggplant and I love lasagna but didn’t feel like noodles today. This is my rendition off of a recipe I saw in Gourmet Magazine a few years back that I loved.  Not sure who the author was, but hopefully I remembered this well and did you proud!  This is shout out for all my vegetarian peeps..Love you!

Ingredients: (use organic when you can!)

For Tomato Sauce

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 – 28 oz can San Marzano crushed tomatoes
• 1/2 cup water
• 3 tablespoons fresh basil, finely chopped
• rock salt to taste
• fresh ground pepper to taste

For Eggplant Lasagna

• 2 – 1lb eggplants
• olive oil, approximately 5 tablespoons
• 1-1/2 cups Panko breadcrumbs
• 1 cup grated Parmigiano-Reggiano
• 1/2 cup finely chopped basil
• 1/2 cup chopped crimini mushrooms
• 2 garlic cloves, minced
• 6 large eggs, lightly beaten.  (note: you can use egg whites also)
• 1/2 cup water
• 1/4 teaspoon red-chili flakes
• 1/4 lb arugula, chopped and stem disgarded
• 1/4 lb spinach, chopped
• fresh basil leaves (note: remove stem, clean them and leave whole)
• 1/2 lbs fresh mozzarella, cut into 1/2″ thick slices
• rock salt, to taste
• fresh ground black pepper, to taste

 

Instructions:

To Make Tomato Sauce: Heat oil in a saucepan over medium heat. When oil is hot add onion and garlic. Stir occasionally until both are softened, approximately 5-6 minutes. Halfway into the onions and garlic cooking, add the basil and stir.  Add the crushed tomatoes and water into the saucepan and mix with the other ingredients.  Add 1/4 teaspoon of salt and simmer, partially covered, until thickened. Make sure to stir this occasionally.  (Note: You can add 1/2 teaspoon of sugar to the sauce if needed, but this is not something I do).  Cook for approximately 10 minutes and keep aside, covered.  (Note: you can do this a day ahead of time and keep refrigerated. If you do just reheat the sauce before assembling the lasagna.)

Saute Arugula and Spinach: In a medium saucepan heat up 2 tablespoons olive oil. When heated add 1 tablespoon of garlic and then add spinach.  When spinach begins to wilt a little add the arugula.  Stir both until wilted. Remove and place in a covered bowl.  (Note: you can also do this a day ahead of time and keep refrigerated. If you do just reheat it in a pan or the microwave briefly to get it hot. Make sure not cook it again.)

Bake Eggplant: Preheat your oven to 450 degrees F with your rack in the middle or lowest position.  Cut the eggplant into 1/3″ thick rounds.  Brush both sides of the eggplant with olive oil and salt each side.  Spray a baking sheet with olive oil spray and lay down the eggplant in rows. Bake the eggplant for approximately 30 minutes, turning them over once during this time.  Bake the eggplant until golden and tender.  You can do a taste test to make sure the eggplant is tender. Transfer onto a plate and cover to keep warm. Keep the oven on for the final step.

Make Veggie Patties: Heat 1/2 teaspoon of olive oil in a pan and sautee mushrooms until soft.  Put aside in a bowl when done.  In that same bowl add Panko, Parmigiano-Reggiano, red chili flakes, basil, 1 tablespoon garlic and 1/4 teaspoon salt and 1/4 teaspoon pepper.  Mix well and then add eggs and water. Mix well again. Heat 3 tablespoons of olive oil in a heavy skillet over medium to high heat.  Drop rounded 1/3 cups of mixture into the oil and cook. Cook on both sides until golden brown, turning the patties over once. Place on a plated paper napkin to remove excess oil and cover. (Note: for the veggie patties, you essentially can chop up and cook any veggie like red bell peppers, spinach or cauliflower to include with these other ingredients. Use what you love!).

Put it all together! Arrange 4-6 veggie patties a few inches apart on a baking sheet. Spray the baking sheet with olive oil spray.  Stack each veggie patty with sliced mozzarella, tomato sauce (heated), 1 eggplant slice, more tomato sauce, arugula & spinach (heated) and finish with eggplant on top.  You can drizzle tomato sauce or additional olive oil on on top if you want.  Place the baking sheet in the oven at 450 degrees F for about 5 to 10 minutes until the mozzarella cheese melts.

C’est Magnifique! Enjoy.

Sonia’s Suggested Pairing: Robert Biale Black Chicken Napa Valley 2010