Lasagne with Roasted Eggplant
(Lasagne con Melanzane Arrostite)
Yield: 50 servings
Region: Campania
Ingredients
20 lb eggplant
2 cup extra virgin olive oil
14 lb ricotta cheese
5 lb Fontina cheese, grated
20 ea eggs, slightly beaten
5 box Barilla Wavy Lasagne
to taste salt
to taste freshly ground black pepper
1 lb Parmigiano cheese, grated
20 jar Barilla Italian Baking Sauce
8 oz Italian parsley, chopped
Slice eggplant into ½ inch thick lengthwise pieces. Sprinkle with salt.
Drain in colander for 1 hour.
Preheat oven to 400 degree. Spray a baking sheet with non-stick cooking spray.
Brush eggplant with olive oil. Lay on baking sheet. Roast for 30 – 40 minutes until
golden brown and tender. Remove from oven. Set aside.
Combine ricotta cheese, 2/3 Fontina cheese and Parmigiano cheese into beaten eggs.
Season with salt and pepper.
Reduce oven temperature to 300 degree. Spray ½ 200 pans with non-stick cooking spray.
Pour 1 ½ cup sauce into bottom of prepared pan.
Layer 3 to 4 lasagne sheets on top of sauce.
Spread a layer of cheese mixture on top of pasta.
Layer eggplant slices over cheese.
Top with 1 ½ cup sauce.
Repeat layers.
Cover last layer with remaining pasta and sauce.
Sprinkle with remaining cheese.
Bake for 1½ hour. Remove from oven and let rest 10 minutes before cutting.
