When coming up with an idea to use the eggplant that came in my CSA basket this week, I wanted a meal that featured the vegetable instead of just pushing it aside. 

My first though was to do eggplant parmesan, but eggplants can be giant sponges when it comes to oil and I didn’t feel like spending half the night frying the eggplant pieces.  I think at some point this summer, I’ll come up with a light version of the dish but still incorporates that crisp breading that everyone loves. 

Then I decided to eggplant lasagna, but replaced the noodles with thin slices of eggplant.  I added ground beef to this recipe to give it a little bulk, but this is easily adaptable to be all vegetarian either by using soy crumbles in place of the meat, using only cheese or perhaps adding some cubed summer squash or zucchini.

Recipe:

1 medium/large eggplant

olive oil

1 medium onion, diced

2 medium garlic cloves, minced

1lb ground beef (feel free to substitute ground chicken or turkey)

28oz can crushed tomatoes

1 teaspoon dried oregano

large pinch red pepper flakes

1 15.5oz container full fat or part-skim ricotta cheese

8oz fresh mozzarella, shredded

1 large egg

1/2 cup parmigiano-reggiano cheese, divided

salt and pepper

Fresh basil to garnish

Preheat your oven to 400 degree F.

Using a mandolin or a sharp chefs knife slice your eggplant length-wise into 1/4 inch slices.  Once sliced, lay the eggplant on some paper towels and lightly sprinkle with some kosher salt.  Let sit for about 5 minutes, eggplants retain a lot of water and the salt will draw out some of the moisture which will keep the lasagna from getting too soggy.

After the 5 minutes, blot the tops of the eggplant with another paper towel to remove the excess moisture and some of the salt.  Lay the eggplant on a oil lined cookie sheet and lightly sprinkle some freshly ground pepper. 

Cook for 8-10 until lightly browned, turn over and cook for another 8-10 minutes.  Transfer to a plate until ready to assemble.

While the eggplant is cooking, in a small bowl mix together the ricotta, egg and 1/4 parmigiano cheese.  Shred the mozzarella.

In a large pan, saute the onions until soft, about 5-6 minutes and then add the garlic and cook for another 30 seconds.  Add the ground beef, season with salt and pepper and cook until no longer pink. 

Add the crushed tomatoes, oregano and crushed red pepper.  Simmer for 10-15 minutes. 

To layer the lasagna, place a small amount of the sauce on the bottom of a 9X13 dish.  Lay an even amount of eggplant to cover the bottom of the dish.  Add 1/3 of the meat sauce, dot 1/3 of the ricotta mixture and sprinkle 1/3 of the mozzarella.  Repeat two more times with the remaining ingredients.  Sprinkle the 1/4 cup of parmigiano over the top.

Bake in the oven for 15-20 minutes until the cheese is melted and bubble and slightly brown on top. 

Serve with a chiffonade of fresh basil on top.

Serves 6 people