Finally there are a lot of good eggplants now…I use to wait this season to prepare one of my favorite recipes: Parmigiana di melanzane 🙂
But I try to fry as less as possible, so I’m not doing it so often 🙂
This is a very good alternative, the grilled eggplants are lighter than the fried ones (although different) and also the ricotta is lighter than mozzarella (cow ricotta is made with whey so it has much less fats than mozzarella).
If you would like you could use some bechamel sauce, but that makes it a bit heavier.
In this case instead of buying an industrial ricotta I opted for a local artisanal Orda, which is a local product here in Hungary, very similar to the ricotta and it’s made with whey too (avoid instead the local tùrò, which is often mistaken as a substitute of the ricotta but instead is completely different and not the best choice for this kind of recipes, because it’s kind of a cottage cheese).
Let’s see how to make it.
INGREDIENTS (4 people):
For the lasagne:
- 200 g flour
- 2 eggs
For the filling:
- 750 ml tomato sauce
- 250 g ricotta
- 500 g eggplants
- freshly grated Parmigiano Reggiano, 80-100 g
- extra virgin olive oil
- basil leaves
- First of all prepare the dough for the lasagne, follow the recipe HERE. It has to rest about 30 minutes.
- Then cut the eggplants into slices of about 3-4 mm thick and grill them.
- Take a pan, heat some extra virgin olive oil and then reduce the tomato sauce until thick. Season with salt (if it doesn’t already contain it).
- Now prepare the lasagne: flatten the dough (with a rolling pin or with a pasta machine) and then cut it into big rectangles, of the same largeness of the oven pan you are going to use to bake them. Then boil the pasta for few seconds, 15-20 seconds, and keep it aside, on a towel, to cool down enough.
- Now take an oven pan and start to assemble the dish: first spread some tomato sauce on the bottom, than place the pasta, spread some tomato sauce, place the eggplants, again some tomato sauce, then some ricotta and freshly grated Parmigiano Reggiano, some basil leaves and cover with another layer of pasta. Repeat the same, I suggest to make 4-5 layers.
- For the last layer put just tomato sauce and Parmigiano Reggiano, it will make a nice crust (in this case, since I had in the fridge some Asiago DOP to finish, I used it on the top, so I used less Parmigiano Reggiano).
- Bake at 180 °C, fan-assisted mode, for about 35 minutes.
- When it’s ready wait at least 15-20 minutes, and then serve it 🙂