I have lots of foodie friends, both real and virtual.
Of course they are all real, it’s just that I haven’t met many of
the “virtual” ones in person.
My farmers market friends are the ones I know face to face – like
Eunice and Larry at
Larry’s Veggies, Ian at
White Cane Salmon, and Alethea at
Fiore di Capra.
The virtual ones I still need to meet are my blog-writing
friends. While I have met five so far (in the order I met them: Ahu of
Ahu Eats, Andrea of
The KitchenLioness, Caroline of
Pinch Me, I’m Eating, Nazneen of
Coffee and Crumpets, and Carolyne from Perfectly Provence and Ginger and Nutmeg)
there are so many more I want – and need – to meet. Markipedia calls them my
“imaginary friends” but there is nothing imaginary about their generosity in
sharing recipes, beautiful photographs, charming stories, and practical tips
with the whole world.
Today’s recipe for Eggplant Lasagne comes from one of them – John
Amici, writer of
From the Bartolini Kitchens. I met John, as so many of us do,
through comments on someone else’s blog. Or maybe he found me that way – I
really can’t remember.
I am a big fan of his stories and recipes, and have made quite a
few. He has written a cookbook, as well – you can read about it on his website. I asked him
if it was okay if I shared the lasagne recipe with you. He said he was honored.
John, in his post, recommends homemade fresh pasta. This was no
surprise to me, as I have done this and know that it makes the most tender
lasagne. So I planned to make my own.
But, the actual day I was planning to make this happened to be a
Sunday, and that is our farmers market day. I got all the way to the end of the
market and found a new vendor, a new foodie friend – Robert of
Trigo y Maíz (Spanish
for Wheat and Corn). He was rolling out beautiful sheets of spinach pasta. My
work for the day was done.
And so, with a little help from my friends John (the recipe) and
Robert (the pasta), we had a lovely dinner.
~ David
Eggplant Lasagne
Recipe by John Amici, From the Bartolini Kitchen
1 large eggplant
– a little over a pound
cooking spray
1 quart homemade
tomato sauce
butter
8 ounces fresh spinach pasta sheets
3 ounces mozzarella
cheese, grated
3 ounces Asiago
cheese, grated
3 ounces Pecorino
Romano cheese, grated
5 slices fresh mozzarella, 1/4-inch thick
Pecorino Romano
cheese, grated, for serving
Preheat oven to 450˚F. Liberally butter an 8-inch baking dish.
Trim off ends of eggplants, and remove alternating slices of the skin
with a vegetable peeler; slice into 1/2 inch rounds. You will need enough to
make two layers in your pan. Keep in mind they will shrink while baking. Place
rounds in a single layer on a rack resting upon a baking sheet. Lightly spray
each side and sprinkle with salt. Bake for 15 minutes; remove from oven and set
aside. Reduce oven to 350˚F.
Meanwhile, cook lasagna noodles for 2 minutes; rinse in cold water and set aside to dry on
paper towels. (Note: If using dried noodles, cook per the instructions on the
package. If using “no boil” noodles, dunk them for a few seconds in
water to begin the softening.)
Mix the mozzarella and Asiago cheeses together in a bowl; set
aside.
Lightly coat the bottom of the buttered baking dish with 1/2 cup tomato sauce. Place cooked pasta
sheets on the sauce to create a single layer. Add a single layer of baked
eggplant rounds and cover with a layer of sauce. Sprinkle half of the
mozzarella and Asiago cheese mixture, them sprinkle with a third of the grated
Pecorino Romano. Add another layer of noodles, eggplant rounds, sauce, and
cheeses. Add the final layer of noodles and enough tomato sauce to cover.
Evenly distribute the mozzarella slices and sprinkle the rest of the Pecorino
Romano cheese on top.
Cover the lasagne
with buttered aluminum foil (buttering the foil keeps the cheese from sticking). Bake for 20 minutes, uncover, raise the oven
temperature to 450˚F (230˚ C), and bake until golden brown, about 20 minutes
more.
Allow to rest at least 15 minutes before cutting; serve with grated Pecorino Romano at the table.
Serves 4-6.
Frank
March 18, 2017 at 1:58 pmInteresting. A kind of cross between a parmigiana and a southern Italian-style lasagna. May well give this a try…
Cocoa & Lavender
March 20, 2017 at 2:11 pmIt is, Frank. It is very tasty and I like baking the eggplant – might add more next time!
Gerlinde de Broekert
March 18, 2017 at 2:34 pmThis lasagna looks gorgeous David and I will make it soon. I feel the same way about all my virtual foodie friends and I love to meet you.
Cocoa & Lavender
March 20, 2017 at 2:11 pmI hope we do meet soon, Gerlinde! Thanks!
Lois B
March 18, 2017 at 7:36 pmSounds fabulous! I have to agree, I've met many wonderful people though my blog.
Cocoa & Lavender
March 20, 2017 at 2:12 pmAnd we will meet this Friday, Lois – very exciting!
Cheri Savory Spoon
March 18, 2017 at 8:36 pmWow! how lucky you are to have fresh pasta at your farmers market. Next time we are down in Tucson I must make a point to check it out. Lovely, delicious dish, eggplant is my favorite. Take care xo Cheri
Cocoa & Lavender
March 20, 2017 at 2:12 pmI do love Robert's fresh pasta, Cheri – but I also love making my own! xo
Kirsten Honeyman
March 19, 2017 at 1:30 pmThis looks delicious, David! Just in time for eggplant season.
Marcelle
March 19, 2017 at 7:33 pmDavid, I've been craving lasagna lately and I'm so happy to have your recipe! One day I hope to break out of the virtual friend zone and meet you in person! :).
Cocoa & Lavender
March 20, 2017 at 2:13 pmI know we will meet sometime, Marcelle! Enjoy whatever lasagne you make – I love them all!
Nutmeg
March 19, 2017 at 9:22 pmDavid, thank you for the kind mentions – we of course are thrilled to have finally put a real face to a virtual friend. Now, I am off to buy the ingredients for that gorgeous lasagna!
Cocoa & Lavender
March 20, 2017 at 2:14 pmIt was such a fun weekend, Carolyne – thank you for your warm welcome and wonderful hosting! Hope you enjoy the lasagne!
Liz (Good Things)
March 19, 2017 at 10:10 pmOne of the great joys of blogging! xx
Cocoa & Lavender
March 20, 2017 at 2:14 pmAnd one day, I will get to Australia, Liz! xx
Unknown
March 20, 2017 at 12:43 pmOh dish dish sounds so Italian! Really impressive. Ciao, Anna and Giovanna 🙂
Cocoa & Lavender
March 20, 2017 at 2:14 pmCiao, Anna e Giovanna! Glad you like the dish – it is very tasty! Abbracci, David
Inger @ Art of Natural Living
March 20, 2017 at 1:34 pmWe will be buried in eggplant before we know it David–and eggplant is one of those veggies I always need a new recipe for! Before my daughter graduates, I will have to get back to Arizona and perhaps we can have coffee!
Cocoa & Lavender
March 20, 2017 at 2:15 pmThat would be wonderful, Inger We could always meet in the middle – in Florence, maybe? There is a nice Greek place there…
All That I'm Eating
March 20, 2017 at 4:06 pmThis looks AMAZING! I love aubergines, you've made me so hungry!
Cocoa & Lavender
March 21, 2017 at 2:14 pmUs, too, Caroline – and next time, I will double the aubergines!
Karen (Back Road Journal)
March 23, 2017 at 12:02 pmIsn't it fun when we get the opportunity to meet our virtual friends…especially when we have been sharing recipes for years. This is a nice dish that combines two of my favorite Italian recipes.
Cocoa & Lavender
March 24, 2017 at 2:07 pmIt is, Karen – I feel as if I know so many of my blogging friends so well already.
Ngeun
March 23, 2017 at 12:18 pmGreat circle of friends you have David. How lucky you are. This eggplant recipe looks scrumptious. Love the wonderful colour of Robert's spinach pasta.
Cocoa & Lavender
March 24, 2017 at 2:08 pmI loved the green of his pasta, too, Ngeun!
Christina | Christina's Cucina
March 26, 2017 at 10:51 pmI am not an eggplant girl unless it's pickled, BUT I was encouraged to try a lasagna once which had eggplant in it and I LOVED it! Yours looks like I would dig in, too, David!! Amazing stuff!
Cocoa & Lavender
March 29, 2017 at 12:35 pmIt was quite wonderful, Christina – and I am looking forward to making it again this weekend!
John | heneedsfood
March 28, 2017 at 3:22 amOh, what I wouldn't do for a great hunk of lasagne. It's been well over all 7 months and I'm having serious withdrawals.
Hold on, I made some in our house rental in Sucre, Bolivia. Not the same. The oven was a nightmare and I overcooked it. I want yours!
Cocoa & Lavender
March 29, 2017 at 12:36 pmIt is so hard to believe you have been on the road fro so long! How did time fly so quickly?
Colette (Coco)
March 29, 2017 at 7:12 pmI love the colors of the Italian flag at play here with the sauce, spinach pasta and cheese. Better get off of my lazy bum and make this soon! xoxo
Cocoa & Lavender
March 29, 2017 at 7:16 pmHaha! I didn't even notice the colors of the flag! How dumb am I?? And, you? Lazy?? I don't think so…
Jean | DelightfulRepast.com
April 2, 2017 at 2:27 pmOh, David, this has my mouth watering! I'm not exaggerating when I say that reading this made me hungry!
Cocoa & Lavender
April 3, 2017 at 1:45 pmI am making this again tomorrow night, Jean – I wish I could ship you a slice!
ChgoJohn
April 3, 2017 at 10:52 pmIt took me some time but I got here, David!
I am so glad that you made the lasagna and enjoyed it so. What luck finding freshly made pasta sheets! The gods definitely wanted you to make lasagna that night. My freezer, for the first time in some time, is lasagna-less. I need to do something about that!
Thanks for your kinds words about me, the blog, and book — and patience! That was most gracious of you and I'm very appreciative.
Cocoa & Lavender
April 4, 2017 at 2:32 pmHey, John – funny you should write this yesterday as we were supposed to have this for guests last night. Until one noted that she cannot eat nightshades! Goodbye tomatoes and eggplant! So we are having it tonight. Made the sauce this morning, and roasted the eggplant. Now just need to pull together the pasta and cheeses and we are good to go!