Eggplant Lasagna with Prosciutto and Mozzarella

Method14 steps · about 1 hr 10 min

1. 1

   Step 1: Preheat a fan/convection oven to 190°C (375°F). Line two large baking trays with baking parchment.

2. 2

   Step 2: Cut the eggplants into thin slices, about ½ cm thick. Lightly oil (About 2 tbsp) the lined trays and arrange the slices in a single layer. Sprinkle with a little salt and drizzle with about 1 tbsp roasting oil per tray. Bake for about 10 minutes, until soft, then set aside.

   Bake thin eggplant slices until soft · 10 minUses 3 small/medium eggplants (or 2 large) · A little extra olive oil for greasing the trays · About 2 tbsp olive oil for drizzling two eggplant trays (1 tbsp per tray) · Some salt for eggplant, to taste

3. 3

   Step 3: For the tomato sauce, heat its separate ½ tbsp olive oil in a pan. Add the chopped garlic (2), fennel seeds (½ tbsp) and oregano (½ tbsp); cook for about 1 minute until fragrant without browning the garlic.

   Cook garlic and herbs until fragrant · 1 minUses ½ tbsp olive oil for tomato sauce · 2 garlic cloves, finely chopped · ½ tbsp fennel seeds · ½ tbsp oregano for tomato sauce

4. 4

   Step 4: Add the white wine (¼ cup) to the fragrant garlic mixture and simmer until reduced by half. Add the chopped tomatoes (400 g) and juices. Rinse the empty can with 1–2 tbsp water and add that to the pan, along with the tomato paste (1 tbsp) and some salt and pepper.

   Uses fragrant garlic-fennel-oregano mixture · ¼ cup white wine · 400 g canned chopped tomatoes, with their juices · 1–2 tbsp water for rinsing the tomato can into the sauce · 1 tbsp tomato paste · Some salt for tomato sauce, to taste · Some pepper for tomato sauce, to taste

5. 5

   Step 5: Stir the tomato mixture, optionally crushing large tomato pieces with a potato masher for a smoother sauce. Simmer for about 10 minutes, then set aside.

   Simmer tomato sauce · 10 minUses tomato sauce mixture

6. 6

   Step 6: For the white sauce, melt the butter (50 g) over low-medium heat in a saucepan. Whisk in the flour (50 g) to form a thick paste and cook it for about 1 minute.

   Uses 50 g butter for white sauce · 50 g all-purpose flour for white sauce

7. 7

   Step 7: Gradually whisk the 400 ml milk into the butter-flour roux, adding it in about three pours and letting the sauce thicken between additions.

   Uses cooked butter-flour roux · 400 ml semi-skimmed milk

8. 8

   Step 8: Once all the milk is incorporated and the sauce begins to thicken, add the nutmeg (¼ tsp), some salt and pepper, and the grated Gruyère (50 g). Stir until the cheese melts, then set aside.

   Uses thickening white sauce · ¼ tsp freshly grated nutmeg · Some salt for white sauce, to taste · Some pepper for white sauce, to taste · 50 g Gruyère, grated

9. 9

   Step 9: Assemble in one large baking dish or four individual dishes. Spread a thin layer of prepared tomato sauce on the base, then add a layer of baked eggplant. Reserve enough eggplant and sauces for two more eggplant layers and the topping.

   Uses Some tomato sauce for base · Some baked eggplant for first layer

10. 10

    Step 10: Spread another thin layer of tomato sauce over the first eggplant layer. Tear and scatter some prosciutto over it: roughly 1 slice per individual dish or 3–4 slices across a large dish, depending on slice size.

    Uses first eggplant layer in dish · Some tomato sauce for first filling layer · Some prosciutto for first filling layer

11. 11

    Step 11: Add some mozzarella over the prosciutto, about 2 thin slices per individual dish or 6–8 across a large dish. Cover with a layer of prepared white sauce, reserving more cheese and sauce for the next layers.

    Uses tomato-prosciutto layer · Some mozzarella for first filling layer · Some white sauce for first filling layer

12. 12

    Step 12: Add a second eggplant layer, then the remaining tomato sauce, more prosciutto, remaining mozzarella and some white sauce. Finish with the last eggplant layer and remaining white sauce. Sprinkle the 2 tbsp Parmesan over the top, with any prosciutto left from the 120 g stock.

    Uses partly assembled lasagna · Remaining baked eggplant for middle and top layers · Remaining tomato sauce · Remaining prosciutto, divided between middle and any topping · Remaining mozzarella · Remaining white sauce for middle and topping · 2 tbsp freshly grated Parmesan for topping

13. 13

    Step 13: Cover the assembled dish or dishes with foil, placing individual dishes on a baking tray. Bake at 190°C for 20 minutes, then remove the foil and bake for another 10 minutes, until hot through, golden and the exposed prosciutto is crisp.

    Bake covered for 20 minutes, then uncover and bake 10 more · 20 minUses assembled eggplant lasagna

14. 14

    Step 14: Let the baked lasagna rest for 5 minutes before serving. Makes four generous or six smaller portions.

    Rest baked lasagna before serving · 5 minUses baked eggplant lasagna