I love eggplant and I am always looking for new ways to prepare it. This is by no means a new recipe, I’ve been making this for a couple years well and while it might be simple, it is by no means a quick recipe. This is not one of those 15 minute meals, this takes time and patience and love. The base of this recipe is an eggplant bolognese that is as delicious as it is versatile, you can eat it with pasta, bread or even make pizzas with it.
For this recipe we will need
- 4 Large eggplants
- 10 Ripe tomatoes
- 8 Cloves of garlic
- 4 Cups of shredded mozzarella cheese
- 12 Leaves of fresh basil
- 3 Tablespoons of tomato paste
- 2 Tablespoons of Balsamic vinegar
- 1 Tablespoon of butter
- 2 Bay leaves
- Salt & Black Pepper to taste
Method Bolognese:
- Cut tomatoes into quarters then crush into a pulp
- Add approx 2 – 3 tablespoons of olive oil to a pot
- Saute garlic for 2 minutes on medium heat
- Add butter
- Add 3 eggplants cubed
- Season with salt and pepper
- Saute for 5 minutes
- Add crushed tomatoes
- Add fresh basil
- Add balsamic vinegar
- Add bay leaves
- Cover and simmer for approximately 20 minutes on medium heat
- After 20 minutes add tomato paste and simmer for another 5 minutes
Method Lasagna Construction:
- Cut eggplant into thin slices and grill in a pan or griddle until golden brown
- Apply a thin layer of sauce to the bottom of your dish
- Apply a layer of cheese
- Add layer of sliced eggplant
- Add a layer of filling
- Add a layer of cheese
- Repeat process until dish is filled
- Bake at 350 degrees for approximately 45 minutes
- Allow to cool thoroughly before serving
- Enjoy!
