Sloppy Eggplant Lasagna
6 servings
95 minutes
Messy eggplant lasagna is a delightful, aromatic, and slightly casual dish of Italian cuisine that embodies the warmth of home comfort. This recipe has roots in Mediterranean culinary traditions where eggplants play a key role. Baked eggplants soaked in the spicy aroma of garlic and sage create a soft and velvety texture. Lasagna sheets chaotically mixed with vegetables form a tender combination, while the nutty crunchy crust of almonds adds a savory contrast. The creamy cheese layer with parmesan and cheddar provides a rich flavor perfectly complemented by the light tanginess of lemon zest and tomatoes. Lasagna is suitable for cozy family dinners as well as festive gatherings, requiring no perfect shape but offering exceptional gastronomic pleasure.
1
Place a large oven-safe skillet over medium heat with a cup of water.
2
Pierce whole eggplants with a fork, cut them in half lengthwise and place them in a pan. Peel and cut the onion into quarters, then cover with a lid and cook for 20 minutes.
- Eggplant: 1.2 kg
- Onion: 3 heads
3
Meanwhile, finely chop the garlic and sage leaves.
- Garlic: 6 cloves
- Fresh sage: 30 g
4
Preheat the oven to 200 degrees (gas mark 6).
5
Remove the lid and once the liquid evaporates, add 3 tablespoons of oil, garlic, chili flakes, and most of the sage leaves, grating in lemon zest.
- Olive oil: 75 ml
- Chili flakes: 1 teaspoon
- Lemon: 1 piece
6
When the garlic turns golden, add the tomatoes, pour in 600 ml of water, and simmer for 20 minutes, stirring occasionally.
- Garlic: 6 cloves
- Pelati (whole peeled tomatoes): 800 g
7
Remove the pan from the heat, grate the cheese, and season with sea salt and black pepper.
- Cheddar cheese: 80 g
- Parmesan (Parmigiano Reggiano): 80 g
- Salt: to taste
- Ground black pepper: to taste
8
Randomly cut the lasagna sheets and mix them into the vegetable sauce, then pull a few sheets up to create the top layer.
- Lasagne sheets (dough): 300 g
9
Chop the almonds into crumbs. Sprinkle the lasagna with almond crumbs, remaining sage, and drizzle with 2 tablespoons of oil.
- Almond: 50 g
- Fresh sage: 30 g
- Olive oil: 75 ml
10
Bake the lasagna for 25 minutes or until golden brown and bubbly.