For the tomato sauce, in a saucepan, heat 2 tbsp olive oil. Add onion and cook 2 minutes. Add garlic and stir for 30 seconds. Add tomato paste, crushed tomatoes, herbs, salt, pepper, and a pinch of sugar if required. Simmer uncovered for 20 minutes until thickened. Stir in a few torn basil leaves.
Step 2
For the eggplants, trim a thin slice so it balances without rolling. Then trim off a thin slice from each side. Slice the eggplants lengthwise into 1cm thick strips. Brush both sides lightly with olive oil. Note: It’s best to prepare and cook more and have left overs you can use in salads, rather than running short.
Step 3
Preheat oven to 340°F – 170°C.
Step 4
Heat a griddle pan over medium-high heat and char the slices for 2–3 minutes per side until golden and tender. They should be ready to eat, not spongy. Set aside.
Step 5
Spread a thin layer of marinara sauce on the base of a baking dish.I used a 8.5 by 12.5-inch (22 by 32-cm) glass one. Add a layer of pasta sheets, then a layer of charred eggplant, more marinara, a few spoonfuls of crème fraîche (loosened with 1–2 tbsp milk if thick), basil leaves, and a sprinkle of mozzarella and Parmesan.
Step 6
Order of layers:
– Lasagne sheets
– Charred eggplant slices
– Spoonfuls of marinara
– Dollops of crème fraîche (loosened with a little milk)
– Fresh basil leaves
– Sprinkle of mozzarella
– Light dusting of Parmesan
Final layer:
Lasagne sheets
Remaining marinara
Remaining crème fraîche (spread evenly)
Generous mozzarella
Finish with Parmesan on top for browning
Step 7
Repeat layers until all ingredients are used, finishing with marinara, crème fraîche, mozzarella, and Parmesan. Tap the dish lightly on the bench to settle the layers and remove air pockets before baking. Finish with freshly ground pepper.
Step 8
Bake for 30 to 40 min at 340°F – 170°C until bubbling and golden on top. Rest 10 minutes before slicing.
**Notes**: I guess what he is saying makes this a “French twist” is the crème fraîche, which is similar to sour cream but slightly milder. This is a switch up from using a bechamel (or, for a more Southern Italian style, ricotta). You can make this same recipe with a bechamel if you prefer! I handle my eggplant a little differently from him–I salt my eggplant for 30 minutes, then pat completely dry, then oil and cook. I find this works better in terms of getting a good texture.
no_infringe_me
I don’t have eggs. Can I replace the pasta with more eggplant?
for_today
Why does my brain think this looks animated? It reminds me of a Studio Ghibli for some reason
gilligani
I have always salted the eggplant first. Get some of the moisture out. Is that wrong?
4 Comments
Source: [Recipe 30](https://recipe30.com/creamy-eggplant-lasagne.html/)
5-6 medium eggplants (aubergines)
1 bunch of fresh basil
Salt
Olive oil (for brushing)
14oz -400g (4 large) fresh lasagne sheets (blanched 45 seconds)
1 cup – 250ml crème fraîche
2 tbsp of milk
18oz – 510g mozzarella, grated or sliced
2oz – 60g Parmesan cheese, finely grated
1 bunch fresh basil
2 tbsp olive oil
3 garlic cloves, finely sliced
1 small onion, finely chopped
28oz – 800g passata tomatoes
1 tbsp tomato paste
1 tsp dried oregano
A few basil leaves (or 1 tsp dried basil)
Salt and cracked pepper
Pinch of sugar (optional)
Step 1
For the tomato sauce, in a saucepan, heat 2 tbsp olive oil. Add onion and cook 2 minutes. Add garlic and stir for 30 seconds. Add tomato paste, crushed tomatoes, herbs, salt, pepper, and a pinch of sugar if required. Simmer uncovered for 20 minutes until thickened. Stir in a few torn basil leaves.
Step 2
For the eggplants, trim a thin slice so it balances without rolling. Then trim off a thin slice from each side. Slice the eggplants lengthwise into 1cm thick strips. Brush both sides lightly with olive oil. Note: It’s best to prepare and cook more and have left overs you can use in salads, rather than running short.
Step 3
Preheat oven to 340°F – 170°C.
Step 4
Heat a griddle pan over medium-high heat and char the slices for 2–3 minutes per side until golden and tender. They should be ready to eat, not spongy. Set aside.
Step 5
Spread a thin layer of marinara sauce on the base of a baking dish.I used a 8.5 by 12.5-inch (22 by 32-cm) glass one. Add a layer of pasta sheets, then a layer of charred eggplant, more marinara, a few spoonfuls of crème fraîche (loosened with 1–2 tbsp milk if thick), basil leaves, and a sprinkle of mozzarella and Parmesan.
Step 6
Order of layers:
– Lasagne sheets
– Charred eggplant slices
– Spoonfuls of marinara
– Dollops of crème fraîche (loosened with a little milk)
– Fresh basil leaves
– Sprinkle of mozzarella
– Light dusting of Parmesan
Final layer:
Lasagne sheets
Remaining marinara
Remaining crème fraîche (spread evenly)
Generous mozzarella
Finish with Parmesan on top for browning
Step 7
Repeat layers until all ingredients are used, finishing with marinara, crème fraîche, mozzarella, and Parmesan. Tap the dish lightly on the bench to settle the layers and remove air pockets before baking. Finish with freshly ground pepper.
Step 8
Bake for 30 to 40 min at 340°F – 170°C until bubbling and golden on top. Rest 10 minutes before slicing.
**Notes**: I guess what he is saying makes this a “French twist” is the crème fraîche, which is similar to sour cream but slightly milder. This is a switch up from using a bechamel (or, for a more Southern Italian style, ricotta). You can make this same recipe with a bechamel if you prefer! I handle my eggplant a little differently from him–I salt my eggplant for 30 minutes, then pat completely dry, then oil and cook. I find this works better in terms of getting a good texture.
I don’t have eggs. Can I replace the pasta with more eggplant?
Why does my brain think this looks animated? It reminds me of a Studio Ghibli for some reason
I have always salted the eggplant first. Get some of the moisture out. Is that wrong?