Eggplant Lasagna With Roasted Tomato Sauce

[Saladbowl]

EGGPLANT LASAGNA WITH ROASTED TOMATO SAUCE

2 1-pound eggplants, peeled, cut into 1-inch pieces
2 tablespoons olive oil
2 pounds part-skim ricotta cheese
1-1/4 cups freshly grated Parmesan cheese (about 3 ounces)
1/2 cup chopped shallots
1 tablespoon chopped fresh rosemary
8 ounces smoked mozzarella cheese or smoked Gouda cheese, thinly sliced
Roasted Tomato Sauce (below)


DIRECTIONS:


Also Required:

baking sheet
13 x 9 x 2-inch baking pan

Prepare Roasted Tomato Sauce (May be done 1-2 days in advance. See
recipe below).

Preheat oven to 375 F. Brush baking sheet with olive oil. Sprinkle
eggplant pieces lightly with salt and place on paper towels; let stand
20 minutes. Transfer eggplant to prepared sheet and toss with 2
tablespoons olive oil. Roast the eggplant until tender, stirring
occasionally, about 30 minutes. Set aside. Maintain oven temperature.
Mix ricotta cheese, 1/2 cup Parmesan, shallots and rosemary in large
bowl. Season with salt and pepper.

Oil 13 x 9 x 2-inch baking dish. Spread 1/2 cup tomato sauce in dish.
Arrange 3 lasagna noodles crosswise in a single layer. Spread half of
the ricotta mixture over noodles. Arrange half of eggplant on top.
Sprinkle with salt and pepper and spoon generous 1 cup sauce over.
Arrange half of mozzarella over the sauce. Repeat layering 1 more
time, then top with remaining 3 lasagna noodles. Spread a little more
sauce over the top and sprinkle with 3/4 cup Parmesan. Cover tightly
with lightly oiled foil. (to make 1 day ahead, prepare to this point
and chill.)

Bake at 375 degrees until noodles are tender and lasagna is heated
through, about 45 minutes. Uncover and bake until cheese begins to
brown and sauce is bubbling slightly at edges, about 15 minutes
longer. Let stand 10 minutes before serving.

Serves: 8



Roasted Tomato Sauce

3 pounds plum tomatoes
6 whole cloves garlic, peeled
1/2 cup (4 ounces) olive oil
1 large onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
1/2 cup fresh OR 2 Tablespoons dried basil
1/2 cup chopped parsley
salt and freshly ground black pepper

Also Required:

rimmed baking sheet
heavy pot or large skillet
food mill

DIRECTIONS:


Preheat oven to 400 degrees F. Quarter the tomatoes and spread on one
or two
rimmed cookie sheets along with the whole garlic cloves. Roast the
vegetables for 20-25 minutes, or until beginning to brown around edges. Do
not allow garlic to burn. Meanwhile, heat the olive oil in a heavy pot or
large skillet over medium-high heat and sauté the onions, carrots and
celery
until soft and beginning to turn golden. Add the roasted tomatoes and
garlic, and the herbs, salt and pepper. Bring to a boil, then reduce heat
and simmer for 30-40 minutes or until sauce reaches a medium-thick
consistency, stirring occasionally to prevent sticking. Taste and
adjust for
seasoning. Grind through a food mill to extract the tomato skins and
return
to saucepan. Simmer 15 minutes longer.