Eggplant Lasagna

Qty	Unit	Ingredient
2	large	Onions » peeled, minced	Onions The Onion is a member of the Allium family of plants and is a close relative of garlic, scallions, leeks and chives. Onions are considered root vegetables because they grow below the surface Read more...
2	tablespoons	Olive Oil	Olive Oil Olive oil, derived from olives, is a versatile cooking oil with a rich history and a distinctive flavor. It is widely used in Mediterranean cuisine and offers numerous health benefits. Read more...
2	tablespoons	Butter » +1/2 cup, divided	Butter Butter is a creamy, fatty spread made from churned milk or cream. It's used in cooking and baking to add flavor, moisture, and richness to dishes. Butter is the parent of many delicious Read more...
2	cups	Mushrooms » minced
3	large	Tomatoes » peeled, pureed
3	tablespoons	Tomato Paste
3/4	cup	Dry Red Wine
1/2	cup	Parsley » chopped	Parsley Parsley - pronounced 'PAR-slee' is a bright green, leafy herb that's widely used in cooking and as a garnish. It's known for its fresh, slightly peppery flavor and is one of the most Read more...
1	teaspoon	Ground Cinnamon
2	cloves	Garlic » finely chopped	Garlic Garlic is a mighty ingredient that adds depth and flavor to a wide range of dishes. Whether you're tossing it into a pasta sauce, roasting it to spread on bread, or using it Read more...
1	tablespoon	Dried Oregano	Dried Oregano Dried oregano is an herb that adds robust flavor to dishes. It has hints of earthiness, bitterness, and a subtle minty undertone Use it in sauces, soups, and more for a savory kick. Derived Read more...
1	teaspoon	Sugar	Sugar Sugar is a sweet substance that comes from plants like sugarcane and sugar beets. It's used to add sweetness to food and drinks, like coffee, tea, and desserts. There are different types of sugar, Read more...
4	cups	Milk	Milk Milk is a creamy liquid produced by mammals. It is essential in diets worldwide. Milk tastes slightly sweet and rich, used in cooking, baking, and as a drink. Milk's shelf life varies; refrigerated, it Read more...
6	tablespoons	Flour	Flour Flour is a powdery substance made by grinding grains, seeds, or roots. It's a staple in baking and cooking, acting as a binding agent and providing structure and texture to dishes. In taste, flour Read more...
1/8	teaspoon	Nutmeg
1/4	teaspoon	White Pepper
3	pounds	Eggplant » peeled, sliced vertically
1	tablespoon	Salt	Salt Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning. Above and beyond its basic uses, table Read more...
1	cup	Bread Crumbs » dry
2	cups	Kefalotyri Cheese
4	large	Eggs » beaten	Eggs Chicken eggs, laid by hens, are common food items encased in a shell with a liquid interior that becomes solid when cooked. They're essential for many recipes, providing texture and flavor. Eggs are nutritious, Read more...
2	cups	Ricotta Cheese

Prep Time	Process Time	Overall Time
1 Hour 30 Minutes	1 Hour	2 hours 30 minutes

Directions:

Preheat oven to 300°F / 150°C / Gas Mark 2

1. For the Tomato Sauce - In a large sauté pan, heat olive oil and butter over moderate heat. Add onions and garlic, sautéing until soft and lightly colored, about 8 minutes.

2. Add mushrooms and continue to sauté.

3. Stir in pureed tomatoes, tomato paste, red wine, parsley, cinnamon, oregano, and sugar.

4. Reduce heat to low and simmer uncovered for 30 to 45 minutes until the sauce is thickened.

5. Remove from heat and let cool.

6. Sprinkle sliced eggplants with salt and let sit for 30 minutes to draw out bitterness. Rinse with cold water, squeeze gently, and pat dry.

7. Dredge eggplant slices in flour and sauté in olive oil until golden.

8. Set aside on paper towels.

9. To Make Béchamel Sauce - In a saucepan, heat milk until just simmering.

10. In another saucepan, melt butter, add flour, and cook over low heat, stirring constantly until smooth. This is called a roux.

11. Gradually whisk in hot milk, and continue whisking until the sauce thickens.

12. Remove from heat, stir in nutmeg and white pepper, and let cool slightly.

13. Mix ricotta cheese until smooth and creamy. Fold into the béchamel sauce.

14. Stir in beaten eggs until fully incorporated.

15. Grease a large baking dish and sprinkle the bottom with some bread crumbs.

16. Layer the eggplant slices, then tomato sauce, sprinkling each layer with bread crumbs and grated cheese.

17. Repeat until all ingredients are used, ending with a layer of eggplant.

18. Pour the béchamel sauce over the top layer of eggplant, spreading to cover completely.

19. Bake in the preheated 300°F oven for about 1 hour, or until the top forms a golden-brown crust.

20. Let rest for 20 to 30 minutes before serving to allow the layers to set.

Chef's Level

Quick Picks

Ingredients:

Directions:

Preheat oven to 300°F / 150°C / Gas Mark 2

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