Eggplant Romano Lasagna- No Fry 

Eggplant Romano Lasagna

Ingredients

• 4 tbs extra virgin olive oil

• 2 1-lb globe egg plants, peeled, sliced as explained below

• Kosher salt and ground black pepper

• 1 medium yellow onion, finely chopped

• 4 cloves of garlic minced

• 2 anchovy fillets, mashed

• 1/4 cup red wine

• 2 tsp Italian seasoning 

• 1 28-ounce can crushed tomatoes (san marzano preferred)

• 3 tbs tomato paste

• 2 tsp Italian seasoning

• 3 tbs salted butter, cut into 3 pieces

• 1 1/2 cup mozzarella, shredded or thick sliced from a block

• 2 ounces pecorino romano cheese, finely grated (1 cup), divided

• 1 cup lightly packed fresh basil, torn

Preparation

1. Heat the oven to 425°F with racks in the upper- and lower-middle positions. Use parchment paper to line 2 rimmed baking sheets.

2. Remove half of the skin from each eggplant. To do this, using a vegetable peeler and working from top to bottom, peel off strips of skin about 1 inch apart. Cut the eggplants crosswise into ¼-inch-thick rounds, then arrange in a single layer on the prepared baking sheets, slightly overlapping

3. Brush the eggplant with 2 tablespoons of the olive oil, then sprinkle lightly with salt and pepper. Roast until the slices are spottily browned, the edges are slightly crisped and the moisture has cooked off, 35 to 40 minutes; halfway through, use a wide metal spatula to flip the slices, then switch the positions of the baking sheets. Remove from the oven; leave the oven on.

4. Meanwhile, in a large saucepan over medium-low, heat 3 tablespoon oil until shimmering. Add the onion and ½ teaspoon salt; cover and cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes. Add the minced garlic, stir and let cook for about 2 min. Stir in the tomatoes, tomato paste, anchovies, butter, ½ teaspoon pepper, Italian seasoning and 1/4 cup red wine. Bring to a simmer, then reduce to medium-low and cook, stirring occasionally, until the sauce is slightly thickened, 15 to 20 minutes. Remove from the heat and cool for 15 minutes. Taste and season with salt and pepper.

5. Spray PAM or other cooking spray in bottom of 9x13 inch baking dish 

6. Measure 1 cup of the tomato sauce into a 9x13 inch baking dish and spread to cover the bottom. Arrange one-third of the eggplant on top of the tomato sauce, overlapping the slices if needed, then sprinkle evenly with 1 cup provolone, 1/4 cup Pecorino Romano and about half of the basil. Spoon on another 3/4 cup tomato sauce and spread evenly. Layer on half of the remaining eggplant, followed by the remaining mozorella, 1/4 cup of the remaining Pecorino Romano and the remaining basil. Spoon on another 3/4 cup sauce and layer on the remaining eggplant. Cover with the remaining sauce, spreading it evenly, then sprinkle with the remaining Romano.

7. Bake on the lower rack until the edges are bubbling and the cheese is melted, 15 to 20 minutes. Cool for about 10 minutes before serving.

Adapted from a Milkstreet Recipe

Urban Cowgill March 2024