This dish is based on traditional lasagna made with sheets of pasta, but instead I used fried rounds of eggplant. This recipe is probably best to make on the weekend or when you have a special occasion as there are a few steps involved.
Ingredients for the tomato sauce:
fresh or tinned/canned tomatoes, chopped
olive oil
onion, diced
garlic cloves x 2, minced
handfull of fresh herbs (rosemary, oregano, parsley, marjoram)
glug of balsamic vinegar
2 tablespoons tomato paste
juice of 1-2 lemons
dash of fermented hot sauce or Tobasco, if desired
salt and pepper to taste
Ingredients for ricotta filling:
fresh ricotta (homemade or store-bought)
one egg
salt and pepper
fresh lemon thyme, chopped fine
fresh greens, well chopped - spinach, dandelion greens, silverbeet/Swiss chard or whatever yo uhave around
calendula flower petals (if they are ready available in your garden as they are in mine)
rind of 1 lemon, fine
Ingredients for the eggplant:
2 large eggplants sliced thick
lots of olive oil
Method:
Preheat oven to 200C/380F.
Prepare the tomato sauce - saute onions in oli until well cooked, add garlic and cook for a couple minutes (being careful not to let it burn). Add all other ingredients and bring to a boil, then turn heat down to simmer and allow to cook until it thickens a bit. Once cooked, set aside.
To prepare the ricotta filling - mix all ingredients well and set aside.
Fot the eggplant - Fry each slice in a heavy-bottom skillet until they brown a bit, but aren't completely cooked through. Add a bit of salt to them just before layering into the lazagna.
To assemble - Place a bit of the sauce on the bottom a a pyrex casserole dish to stop it from sticking. Spread out a layer of the eggplants and top evenly with the ricotta mixture, then repeat, ending with a layer of eggplants. Pour the rest of the tomato sauce over the top. At this point I cover it with a layer of parmesan cheese, but it isn't mandatory.
Bake until cooked through, maybe 20 - 35 minutes depending on your oven. Remove from heat and allow to set for 5-10 minutes before serving.
Enjoy -
Nikki x