Eggplant Lasagna with Ricotta, Smoked Scamorza and Mozzarella

Difficulty Level: Moderate

Total Time: 2 hours

Serving Size: 6 servings

Ingredients:

Quick Marinara Sauce:

• 2 tbsp. extra virgin olive oil

• 4 garlic cloves, minced

• 14 oz. crushed tomatoes

• Salt to taste

• 1 sprig fresh basil

Lasagna:

• 6 no-boil lasagna sheets (or enough for 3 layers)

• 2 large eggplants, sliced lengthwise 1/4 inch thick

• 2 tbsp. extra virgin olive oil

• Salt & pepper to taste

• 8 oz. smoked scamorza, coarsely grated

• 8 oz. fresh mozzarella

• 16 oz. ricotta

• 1 egg

• 1 tsp. salt

• 1/2 cup Parmigiano Reggiano, grated

• Fresh basil for garnish

Directions:

1. Lay the eggplant slices on a baking sheet. Sprinkle lightly with salt and let sit for 30 minutes to draw out moisture. Pat dry thoroughly.

2. Meanwhile, heat 2 tbsp. olive oil in a heavy pot over medium heat. Add garlic and sauté for 1–2 minutes, until fragrant. Stir in the crushed tomatoes, basil, and salt to taste. Simmer on low for 15–20 minutes.

3. Preheat the oven to 400° F.

4. Drizzle the eggplant with 2 tbsp. olive oil, season with salt and pepper, and roast 25–30 minutes, flipping halfway, until soft and lightly browned.

5. While the eggplant is roasting, add the ricotta to a blender and blend until smooth and glossy. Transfer to a bowl and mix with the egg, 1 tsp salt, and 1/3 cup Parmigiano until fully combined.

Lasagna Assembly:

1. Lower the oven to 375° F.

2. Spread a thin layer of sauce on the bottom of a 9 x 13 in. baking dish. Layer the no boil lasagna sheets, ricotta mixture, roasted eggplant, sauce, mozzarella, smoked scamorza and remaining grated Parmigiano. Repeat for 3 layers.

3. Bake uncovered for 40–50 minutes, until bubbling at the edges and the cheese begins to brown. Rest 10–15 minutes before slicing. Garnish with fresh basil.