Eggplant Lasagna with a Kumato Salad

Eggplant Lasagna with a Kumato Salad

I served this with a traditional Caprese Salad (tomatoes, buffalo mozzarella and fresh basil), except I used kumatoes. They are brown tomatoes and have a very intense tomato flavor. They are really flavorful. I drizzled the salad with extra-virgin olive oil and a good balsalmic vinegar that I reduced to make it a bit more elegant in appearance and taste.

We had this dinner on our wedding anniversary and it was delicious. If it was good enough for us on a special evening, it will be perfect served again to family with all the dietary restrictions. It’s funny how lasagna without noodles and a Caprese Salad without tomatoes can taste so good! Maybe there is hope for the next 10 days…

Eggplant Lasagna

Adapted from Bon Appetit (This recipe includes my changes)
Serves 8


2 medium eggplants (about 2 1/4 pounds total), trimmed, cut lengthwise into 1/4-inch-thick slices
Coarse kosher salt
Extra-virgin olive oil
1 1-pound bunch Swiss chard, center ribs removed
2 large eggs
1 15-ounce container part-skim ricotta cheese (buy Calabro if you can)
1 1/2 cups finely grated Parmesan cheese, divided
3/4 teaspoon freshly ground black pepper
1 26-oz. jar of marinara sauce (or your homemade sauce) I used DelGrosso’s Marinara Sauce (almost the whole bottle)
10 oz. ounce fresh buffalo mozzarella,drained and thinly sliced


Cover bottom and sides of each of 2 large colanders with 1 layer of eggplant slices; sprinkle generously with coarse salt. Continue layering eggplant slices in each colander, sprinkling each layer with coarse salt, until all eggplant slices are used. Place each colander over large bowl; let stand at least 30 minutes and up to 1 hour. Rinse eggplant slices to remove excess salt; dry thoroughly with paper towels.

Position oven rack 5 to 6 inches from heat source and preheat broiler. Line 3 large rimmed baking sheets with parchment paper. Arrange eggplant slices in single layer on prepared baking sheets. Brush both sides of eggplant slices with olive oil. Broil 1 sheet at a time until eggplant slices are tender and beginning to brown, watching closely and removing eggplant slices as needed if cooking too quickly, 3 to 4 minutes per side. Remove baking sheet from oven and cool eggplant while preparing filling.

Bring large pot of salted water to boil. Add chard to pot and boil just until tender, about 2 minutes. Drain; rinse with cold water. Squeeze chard very dry, then chop coarsely. Squeeze chard dry again between paper towels. Whisk eggs and pinch of coarse salt in medium bowl. Stir in chopped chard, ricotta cheese, 1 cup Parmesan and black pepper.

Lightly oil a 13 x 9 inch glass baking dish. Spread enough marinara sauce to evenly cover bottom of dish. Place 1/2 half of eggplant slices over sauce, covering evenly. Spread 1/2 of ricotta mixture over eggplant slices. Add another layer of marinara sauce. Top with remaining eggplant slices. Then top with remaining ricotta mixture. Spread remaining marinara sauce over the top (I used slightly less than the whole jar for the entire dish). Finally, top with slices of fresh buffalo mozzarella and remaining parmesan cheese.

Preheat oven to 350°F. Bake lasagna, covered with foil, until heated through, about 30 minutes if freshly made or 40 minutes if refrigerated. Uncover and bake until slightly brown and bubbly (10-15 minutes). Watch carefully so that cheese does not get too brown. (I turned on my broiler for just a couple of minutes to finish the browning.) Let sit 10-15 minutes before serving.

* The lasagna will be a little moist when you first serve it. It was delicious when first prepared, but was even better served the next day (as are most lasagna dishes).


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