Eggplant Lasagna with Basil Pesto
Some have said that they would choose Eggplant Lasagna with Fresh Basil as their last meal on earth. It is truly one of those summer meals that never grows old. In fact, my kids suggest I make it at the mere suggestion that an eggplant recipe is a possibility.
Eggplant Lasagna: Healthy, Delicious, and Easy
The thing I love most about this recipe is that is chock full of healthy ingredients – fresh vegetables along with the protein and calcium added from the stretchy gooey mozzarella and salty creamy ricotta cheese. Yes, it’s healthy and delicious… but to add to that, it’s easy!
A one-pot healthy delicious and EASY meal: could any busy mother ask for more?
You can find this and many more easy recipes in my latest cookbook, Harvest.
How to Make Eggplant Lasagna Even Easier
Last week was one of those weeks for me. You know, the kind of week that everyone has to have every now and then, if you get my drift. Well, seeking comfort, I wanted this meal, but I really didn’t feel like sautéing the eggplant. I just wanted a dish I could throw together and have it turn out marvelously.
Fortunately, I keep pesto (recipe below) at all times in my freezer and always have crushed tomatoes canned and ready for use in the pantry. As a result, eggplant lasagna was just a few minutes away!
First, I placed the seasoned eggplant in a microwave-proof bowl and allowed the eggplant to release its juices. Then I drained the eggplant and proceeded with the layering instructions below. The results were superb! No problems at all.
Another Shortcut to Try
My mother-in-law, who is an excellent cook, had been making my recipe all summer. It turns out that she came up with her own shortcut. She told me that the last time she made this dish, she just peeled and sliced the eggplant and continued with the recipe as if she had sautéed the eggplant. She reported that the result was excellent. Who can argue with simplicity?
Note that larger eggplants may be bitter. However, if you have a large eggplant, you can make it work. Simply salt the eggplant and let it sit for a few minutes to draw some of the liquid out. Then dry the eggplant with a paper towel and proceed with the recipe instructions.
Two Versions – One Delicious Eggplant Lasagna
Side by side, the sautéed eggplant is more flavorful, but if you find yourself short of time, the other version is a very close second. Sautéing and roasting always brings out flavors to their maximum potential. However, I just want to say, don’t let lack of time keep you from this delicious dish!
Eggplant Lasagna
Ingredients
- 3 tablespoons olive oil , plus more for sautéing
- 1 tablespoon fresh oregano , chopped
- 1 teaspoon salt fresh thyme , chopped
- ½ teaspoons Kosher salt
- ½ teaspoon freshly ground pepper
- 3 medium eggplant
- 1 pint (2 cups) drained crushed tomatoes
- 2 cups ricotta cheese
- 2 cups mozzarella cheese , shredded
- Fresh basil , for garnish
Instructions
- Preheat oven to 350 degrees.
- Slice eggplant into 1/8 inch slices using a very sharp knife or mandolin.
- In a large bowl mix olive oil, oregano, thyme, salt, and pepper. Toss eggplant in mixture.
- Heat a nonstick sauté pan over high heat. When oil is simmering place eggplant and sauté until pliable.
- Spoon about ½ cup tomato sauce on bottom of 9x11 baking dish. Place a layer of eggplant then more tomato sauce. Dollop ricotta and pesto using about 1/3 of each ingredient. Add another layer of eggplant slices and repeat twice more with the tomato, ricotta, and pesto. Top with mozzarella cheese.
- Bake for 35 to 40 minutes or until cheese is bubbly and lightly browned. Garnish with fresh basil leaves.
Basil Pesto to the Rescue
Basil Pesto has pulled me out of quite a few predicaments. I’ve had out of town friends call to tell me they are stopping by the house on their way home from a beach trip and it be right during the dinner hour. Having Basil Pesto on hand is a lifesaver in instances like this.
It’s incredibly versatile. I like to serve it over hot noodles, with Eggplant Parmesan, fried squash or over eggs for an easy beautiful breakfast. Basil is easy to grow making that much more easy to keep on hand.
To freeze
If you are going to freeze, omit the cheese and add after the pesto has thawed.
Tip for the garden: basil is an excellent insect repellant for us and our gardens!
Basil Pesto
Ingredients
- ¼ cup pine nuts
- 3 cloves garlic
- 2½ cups basil leaves
- 1 cup Romano cheese
- ½ teaspoon Kosher salt
- ½ teaspoon Freshly ground black pepper
- ¾ cup olive oil
Instructions
- In a food processor fitted with the steel blade, place pine nuts, garlic, basil, Romano, salt and pepper. Slowly feed olive oil through feed tube of processor and process until pureed.
I love your pesto recipe.However, pine nuts are very expensive and sometimes are not real pine nuts. The faux pine nuts are imported from China and can cause “pine mouth” to some people. Instead of pine nuts I use black walnuts in my pesto. Same nutty texture and flavor and no risk of “pine mouth”.
Thanks for your comment. Pine nuts are originally used for pesto but I use whatever nut is being harvested at the time I make the pesto or whatever I have on hand. Walnuts are fabulous for pesto.