Eggplant Lasagna

Instructions

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Cooking Spray: Medium Oven-Safe Casserole Wire-Mesh Strainer
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Searing eggplant before baking: lasagna develops its full flavor potential. Be sure not to overcrowd pan so eggplant browns quickly and evenly. Ricotta is not technically a cheese but rather a dairy product because it’s made from whey, a by-product of making other cheeses.
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Prepare the Ingredients: Trim ends off eggplant and slice into ½” rounds. Stem and coarsely chop basil (reserve couple whole leaves for garnish). Drain artichokes and coarsely chop. Mince garlic. Stir together breadcrumbs and Build the Lasagna Layer half the eggplant on the bottom of prepared casserole dish. (You may also use a cast-iron skillet.) Add ricotta cheese, half the artichoke hearts, half the mozzarella, and ¼ the tomato sauce on top of eggplant. Top with remaining eggplant, followed by remaining artichoke hearts, remaining tomato sauce, and remaining mozzarella cheese. Sprinkle top with
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Sear the Eggplant: heat. Cooking in batches, add 1 Tbsp. olive oil and eggplant rounds in a single layer into hot pan. Sear until deeply browned, 2-3 minutes per side. Remove to a plate and season with ¼ tsp. salt. Repeat process with remaining eggplant, replenishing oil if needed. Reserve pan; no need to wipe clean.
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Bake the Lasagna: Bake lasagna until heated through and top is golden brown, 15-18 minutes. Sprinkle with remaining basil and rest 3-5 minutes. Resting allows cheese to set just enough that it doesn’t leak out after cutting into lasagna.
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Make the Tomato Sauce: Return pan used to cook eggplant to medium-high heat. Add 1 tsp. olive oil and garlic to hot pan. Cook until aromatic, 30 seconds. Add diced tomatoes, bring to a boil, and cook until sightly reduced, 2-3 minutes. Add ¾ the chopped basil (reserve remain- ing for topping lasagna), ¼ tsp. salt, and a pinch of pepper. Stir and remove from burner.
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Plate the Dish: Garnish lasagna with reserved whole basil. Cut into desired number of pieces and serve family style. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts three times. Reserve a couple whole leaves for garnish and coarsely chop remaining. ¾ of chopped basil goes in sauce and remaining is sprinkled over finished lasagna. the recipe before you start–we promise it will be time • Prepare a casserole dish with • Place a wire-mesh strainer in

Ingredients

Instructions