Mimi's Roasted Aubergine Melanzane
This is the combination of two of my favourite dishes a classic melanzane and a lasagna: comforting tomato melted cheese and basil, but also filling thanks to the layers of pasta. It is also one of the ways I have found to successfully add aubergine into our weekly menus, as if I am totally honest its one of my favourite vegetables but can be hit and miss with my kids. However, this dish is something we all agree on and its even better the next day, so you can make it ahead as needed.
In this version I roast the sliced aubergine in the oven, not only is it healthier than frying it, its also far less time consuming then standing over a hot stove making batches of aubergine. Another cheat here is that I am using 2 jars of store bought sauce (one that I know my children like). You can supplement for 700g of a home made tomato sauce if you prefer. And if like me you want to use a store bought option check the salt and sugars in any sauce you buy. There are some really great options available and some not so good ones, so check to make sure you buy a great one. It will pay in the finished dish!
Serve this with crusty bread and for the adults a nice big green salad. My children always opt for peas!
recipe serves x6-x8 people
ingredients ~
2-3 aubergine (2 large or 3 medium aubergine), each aubergine will create one layer
olive oil, for brushing the aubergine
x3 buffalo mozzarella balls (125g each)
20-25g fresh basil leaves
9-10 dried lasagna pasta sheets
x2 jars of tomato sauce/ or 700g of homemade tomato sauce
30g of grated cheese, for the topping
to serve: fresh basil leaves and crusty bread, or warm ciabatta
roast the aubergine ~
Preheat the oven to 180C (fan oven). Wash and trim the aubergine, then cut in half lengthways and cut each length into half moon rings (roughly 1/2 cm thick). Line a making tray and place the half moon slices of aubergine on the tray. Brush each half of aubergine with olive oil, then turn over and repeat brushing the other side with olive oil. Season with a little salt and pepper. Place in a hot oven and roast for 30 mins, turning halfway through cooking. Remove from the oven and cool.
assemble the dish ~
Prepare all the ingredients for each layer:
Slice the mozzarella thinly
Take the basil leaves, stack them roll into a cigar shape, then slice with a knife into strips
Add the tomato sauce to a bowl
Have the cooled aubergine and lasagne sheets ready
Now take a large baking dish and begin the first layer: tomato sauce, then the roasted aubergine (I use one aubergine for each of the three layers), sliced mozzarella, basil leaves. Then repeat for another two layers, finishing with tomato sauce to cover the dish.
cooking the dish ~
When you are ready to eat, preheat the oven to 180C (fan oven), then cover the dish with foil, place in the centre of the oven and cook for 40 mins. Test the pasta is tender with a sharp knife. Then remove the foil, scatter over the grated cheese reserved for the topping, return to the oven for 5-10 mins until the cheese is perfectly melted. Set aside to cool for at least 10 minutes, then serve warm with crusty bread on the side.