This is a very popular vegetarian take on lasagne. Using really fresh ingredients makes a huge difference to the quality of this dish. Do use scamorza if you can – it’s a little more expensive than fior di latte, but it's well worth it for the delicious smoky flavour.
Serves: 6-8
Ingredients 12
Tomato Sugo
100 ml extra-virgin olive oil
1 onion, finely diced
3 garlic cloves, crushed
2 bay leaves
1 cinnamon stick
1 × 400 g tin whole tomatoes
Eggplant Parmigiana
3 eggplants, large, cut into 1 cm thick rounds
olive oil
400 g parmesan cheese, grated
3 balls smoked scamorza, sliced
1 bunch basil, leaves picked
4 tomatoes, sliced
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Method 11
Tomato Sugo
Heat the in a wide heavy-based frying pan over medium heat. Sauté the and for about 4 minutes until the onion is translucent. Add the and and continue cooking for about 3 minutes to infuse the flavours.
Using your hands, roughly crush the tinned as you add them to the frying pan along with any liquid from the tin. Mix to combine. Bring to the boil, cover and simmer for 30 minutes.
Season to taste.
Use immediately or allow to cool and store in an airtight container in the fridge for up to 5 days. Reheat gently in a saucepan before using.
Eggplant Parmigiana
Preheat the oven to 200°C. Line two large trays with baking paper.
Spread the onto the trays, season well and drizzle with olive oil. Bake for 15 minutes, turning once, until lightly browned. Set aside.
Reduce the oven to 175°C.
Heat the sugo in a medium-sized saucepan over medium heat.
Spread a layer of sugo over the bottom of a 35 cm × 20 cm baking dish. Top with a layer of slices, sprinkle with and then a layer of or fior di latte.
Repeat, scattering the second layer with some . You should get three layers. When you get to the top layer, arrange the , , fior de latte and basil in overlapping rows.
Bake in the oven for 20 minutes or until golden. Allow to cool for a few minutes before serving.
