An Eggplant Lasagna to Crave

Too often, eggplant lasagna is blah. It’s a great way to make a vegetarian lasagna but when the eggplant is just used as just a substitute for the meat, the result is a bland disappointment. I wanted to make an eggplant lasagna that was delicious because of – not despite – the eggplant. I started by researching caponata recipes, which I thought might make a good base, to make a filling that would bring out the flavor and silky texture of the eggplant. My capoanta-inspired filling starts with roasting the eggplant to concentrate the flavor and then adds a lot of vinegar that gives it a unique tanginess that works really well with the creaminess of lasagna. I also went light on the tomatoes; I wanted the tomato flavor to be there but to enhance not compete with the eggplant. To add a little depth, I replaced one of the layers of mozzarella cheese with smoked mozzarella. The result is a vegetarian lasagna that even meat-eaters can love.

Eggplant Lasagna (one 9” x 13” lasagna)

• 2 large or 3 small eggplants, cut into ¾-inch cubes
• 2 tsp. kosher salt
• 2 tbsp. olive oil
• 1 onion, chopped
• 2 garlic cloves, pressed
• 1 can (15 oz.) diced tomatoes
• 1/3 cup white wine vinegar
• ¼ tsp. freshly ground black pepper
• 3 tbsp. butter
• 3 tbsp. flour
• 1 ½ cups skim milk
• ½ lb. mozzarella cheese
• ¼ lb. smoked mozzarella cheese
• Uncooked lasagna noodles

1. Preheat oven to 450°.
2. Toss eggplant with 1 tbsp. olive oil and 1 tsp. salt. Roast for 20 minutes, turning at least once. Remove eggplant from oven and turn oven down to 375°.
3. Heat 1 tbsp. olive oil in a large skillet, add the onion and cook over moderate heat, stirring occasionally, about 5 minutes. Add the garlic, tomatoes, vinegar, 1 tsp. salt, and pepper. Stir together and simmer, uncovered, for 5 minutes. Add the eggplant and simmer, uncovered, stirring occasionally, for 10 minutes.
4. In a medium-sized pot, melt the butter and stir in the flour. Whisk in the milk and a couple slices of smoked mozzarella. Stir over low heat until the sauce thickens.
5. Spoon 1/3 of the eggplant into the bottom of a 9” x 13” baking dish. Place uncooked lasagna noodles on top, add a layer of mozzarella cheese, and spoon 1/3 of the sauce over the top. Repeat for two more layers, using the smoked mozzarella for the middle layer.
6. Cover with aluminum foil and bake for 45 minutes. Remove the foil and bake, uncovered, for another 10-15 minutes until the top is golden brown.