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Ingredients:
1 large eggplant
1/4 cup extra-virgin olive oil
8
ounces lasagna noodles, cooked
6 ounces grated Parmesan cheese
Salt
and pepper, to taste
***Pesto***
1/2 cup extra-virgin olive
oil
2 bunches fresh basil
3 cloves garlic
2 ounces pine nuts
2
ounces grated Parmesan cheese
Salt and pepper, to
taste
***Tomato Sauce***
2 tablespoons extra-virgin
olive oil
3 cloves garlic, chopped
1 large ripe tomatoes
Salt and
pepper, to taste
Chopped fresh basil, to
taste
Directions:
Prepare
grill. Peel and slice eggplant lengthwise into long, thin strips. Brush
each side with olive oil and season with salt and pepper to taste. Grill
over hot coals, about 3 to 4 minutes on each side. Set aside.
Pesto In the bowl of a food processor, combine olive oil, basil,
garlic, pine nuts, Parmesan cheese and salt and pepper. Process for 1
minute or until finely chopped. Set aside. Makes about 1/2 cup.
Tomato Sauce In a medium saucepan, heat olive oil over medium
heat. Sauté the garlic for about 1 minute. Core the tomatoes and purée in
a food processor. Add puréed tomatoes to the saucepan and cook over medium
heat for 30 to 40 minutes. Add salt and pepper and fresh basil to taste.
To assemble the lasagna, preheat oven to 375ºF. Lightly grease a
13 x 9-inch pan. Place 1 layer of lasagna noodles in the bottom of the
prepared pan. Top with 1 layer of grilled eggplant. Spread a thin layer of
tomato sauce over the eggplant slices, then top with a thin layer of
pesto. Repeat this process 3 or 4 times or until no noodles or eggplant
remain. Top with grated Parmesan and any remaining tomato sauce. Salt and
pepper to taste. Cover tightly with parchment paper and aluminum foil.
Bake for about 40 minutes.
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