David Scott AllenMain CourseRecipesTasteVegetarian

A Delicious Recipe from a Friend for Eggplant Lasagna

Eggplants are a market staple in Provence. Although this recipe is more Italian in theme, you certainly can find lasagna on menus in Provence. Deep purple aubergines are a somewhat somber contrast to the bright red strawberries and tomatoes that you might find on display in market stalls. This purple vegetable is a main stay in Provencal cuisine, and certainly is a key ingredient in any ratatouille recipe.

David’s original post is called “I Get By with a Little Help from My Friends.” In this article he talks about the joys of meeting friends in person that he has gotten to know virtually via their food blogs, cookbooks and other general common culinary interests.

The following recipe is from John Amici, From the Bartolini Kitchen – one of David’s many foodie friends.

Eggplant lasagna recipe
Eggplant Lasagna
Print Recipe
A vegetarian lasagna made with eggplant.
Servings Prep Time
4-6 people 20 minutes
Cook Time Passive Time
1 hour 15 minutes
Servings Prep Time
4-6 people 20 minutes
Cook Time Passive Time
1 hour 15 minutes
Eggplant lasagna recipe
Eggplant Lasagna
Print Recipe
A vegetarian lasagna made with eggplant.
Servings Prep Time
4-6 people 20 minutes
Cook Time Passive Time
1 hour 15 minutes
Servings Prep Time
4-6 people 20 minutes
Cook Time Passive Time
1 hour 15 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 450˚F.
  2. Liberally butter an 8-inch baking dish.
  3. Trim off ends of eggplants, and remove alternating slices of the skin with a vegetable peeler; slice into 1/2 inch rounds. You will need enough to make two layers in your pan. Keep in mind they will shrink while baking.
  4. Place rounds in a single layer on a rack resting upon a baking sheet.
  5. Lightly spray each side and sprinkle with salt.
  6. Bake for 15 minutes; remove from oven and set aside.
  7. Reduce oven to 350˚F.
  8. Meanwhile, cook lasagna noodles for 2 minutes; rinse in cold water and set aside to dry on paper towels.
  9. Mix the mozzarella and Asiago cheeses together in a bowl; set aside.
  10. Lightly coat the bottom of the buttered baking dish with 1/2 cup tomato sauce.
  11. Place cooked pasta sheets on the sauce to create a single layer.
  12. Add a single layer of baked eggplant rounds and cover with a layer of sauce.
  13. Sprinkle half of the mozzarella and Asiago cheese mixture, them sprinkle with a third of the grated Pecorino Romano.
  14. Add another layer of noodles, eggplant rounds, sauce, and cheeses.
  15. Add the final layer of noodles and enough tomato sauce to cover.
  16. Evenly distribute the mozzarella slices and sprinkle the rest of the Pecorino Romano cheese on top.
  17. Cover the lasagne with buttered aluminum foil (buttering the foil keeps the cheese from sticking).
  18. Bake for 20 minutes, uncover, raise the oven temperature to 450˚F (230˚ C), and bake until golden brown, about 20 minutes more.
  19. Allow to rest at least 15 minutes before cutting; serve with grated Pecorino Romano at the table.
Recipe Notes

If using dried noodles, cook per the instructions on the package. If using "no boil" noodles, dunk them for a few seconds in water to begin the softening.)

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David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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