Eggplant Lasagna A La Norma Recipe

Prepare and Salt Eggplant

Slice eggplants lengthwise into 1/4 inch (6 mm) slices. Lay slices in a single layer on wire racks or baking sheets and sprinkle both sides lightly with 2 tsp fine sea salt. Let sit 20–30 minutes to draw out bitterness and moisture, then pat dry with paper towels.

Roast or Pan-Fry Eggplant

Preheat oven to 425°F (220°C) if roasting. Brush both sides of eggplant slices with 4 tbs olive oil and season with 1 tsp black pepper. For roasting: arrange on a rimmed baking sheet in a single layer and roast 12–15 minutes, flip, and roast 8–10 more minutes until golden and tender but not mushy. For pan-frying: heat a large skillet over medium-high, add a thin film of oil and fry slices in batches 3–4 minutes per side until golden; drain on paper towels. Set aside.

Assemble Lasagna

Reduce oven to 375°F (190°C). Spread a thin layer (about 3/4 cup) of tomato ragu in the bottom of a 9x13-inch (23x33 cm) baking dish. Arrange a single layer of eggplant slices to cover the base, trimming to fit. Dollop and spread half of the ricotta mixture (see Cheese & Filling) over the eggplant, sprinkle with 1/3 cup grana padano and a few basil leaves. Spoon 1 to 1 1/4 cups tomato ragu over the layer. Repeat: eggplant layer, remaining ricotta, 1/3 cup grana padano, basil, and another 1 to 1 1/4 cups ragu. Finish with a final layer of eggplant, spread remaining ragu evenly, and sprinkle the remaining grana padano (about 1/3 cup) across the top.

Bake

Cover dish loosely with aluminum foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake uncovered for an additional 10–15 minutes until bubbling and the top is lightly browned. Let rest 10–15 minutes to set before slicing. Garnish with remaining chiffonade basil.

Heat 2 tbs olive oil in a medium saucepan over medium heat. Add the diced onion and a pinch of salt and sweat until soft and translucent, about 6–8 minutes. Add minced garlic and grated carrot and cook 1–2 minutes until fragrant.

Stir in the tomato paste and cook 1 minute, then add the milled canned tomatoes. Bring to a gentle simmer, add dried oregano, sugar (if using), 1 tsp salt and 1 tsp black pepper. Reduce heat to low and simmer gently, uncovered, for 20–30 minutes, stirring occasionally, until sauce is thickened and glossy. Taste and adjust seasoning. The finished ragu should yield about 3 to 3 1/2 cups for assembly.

In a medium bowl combine 1 cup ricotta, 1 large egg, 1 cup grated grana padano, and 1/2 tsp black pepper. Stir until smooth and season to taste with a pinch of salt if needed. This mixture will be used to dot layers of the lasagna and will set during baking.

Shortly before serving, toss the baby arugula with 2 tbs olive oil, 1 tbs lemon juice, 1/4 tsp salt and 1/4 tsp freshly ground black pepper in a large bowl. Taste and adjust acidity or salt. Plate the arugula beside a slice of lasagna and finish with grana padano shavings and a few small basil leaves for brightness.