Aubergine Lasagna Recipe - olive oil

Method

• For the Aubergine: Peel and cut aubergine lengthwise into 3/8-inch-thick slices.
• Arrange aubergine slices in single layer on 2 baking sheets coated with cooking spray.
• Lightly spray tops with extra virgin olive oil spray, then season with salt and pepper to taste.
• Broil aubergine on high, 1 sheet at a time, about 5 to 8 inches from heat source, till soft and lightly browned, about 2 1/2 min.
• Use spatula to turn slices, and season with salt and pepper.
• Broil 2 1/2 min more.
• Repeat with other baking sheet.
• Set aside.
• For the Ricotta: Put ricotta, cheese, egg and basil in bowl of food processor and mix well, about 1 minute.
• Set aside.
• To Assemble: Coat 8-inch baking dish with cooking spray.
• Spread 1 c. sauce in dish.
• Place 3 lasagna noodles over sauce, slightly overlapping.
• Spread 1/2 ricotta mix over noodles.
• Top with 4 aubergine slices.
• Sprinkle aubergine with 1 c. mozzarella.
• Repeat layering.
• Finish with remaining sauce and grated Parmigiano-Reggiano cheese.
• Cover with plastic wrap.
• Chill overnight.
• Let come to room temperature before baking.
• Bake, uncovered, at 350 degrees till bubbling and lightly browned, about 55 min.
• Let rest 10 min.
• Cut into 6 squares.
• Serve warm or possibly at room temperature.
• This recipe yields 6 servings.
• Comments: These lasagna noodles are not precooked.
• The assembly must be done a day ahead so which the noodles soften before they are baked.
• De Cecco lasagna noodles work well as they are quite thin.
• But if you want to serve the lasagna shortly after its assembly, cook the noodles according to the directions on the package.
• Be sure to buy a very flavorful tomato sauce.