Lasagna With Eggplant, Tomato & Mozzarella

Directions

1. Rinse the eggplant, trim the ends, and then slice crosswise, about 1/4-inch thick. Lay them on a baking sheet and season lightly with salt. Let the eggplant rest for about 2 hours; this will draw out the excess liquid. Rinse the eggplant and blot it dry with paper towels.
2. Heat about 1/2-inch of olive oil in a deep sauté pan over medium heat. When hot, but not smoking, add the eggplant slices, working in batches to avoid crowding the pan. Fry until golden brown on both sides, turning the eggplant once as it cooks, about 5 minutes total cooking time. Transfer the fried eggplant to a paper towel–lined plate to drain. Set aside.
3. Heat the 1/4 cup oil in a saucepan over low heat. Add the onion and garlic and cook, stirring frequently, until tender and translucent, and then add tomatoes. Season the sauce lightly with salt, add the basil leaves, and simmer the sauce until it is thickened and flavorful, 20 to 30 minutes. When the sauce is cooked, remove and discard the basil leaves, pass the sauce through a food mill and set aside.
4. Preheat the oven to 350°F. Brush a baking pan with olive oil.
5. Scoop about 3/4 cup of the tomato-basil sauce on the bottom, then add a layer of lasagna sheets. Top with one-third of the eggplant, and spread about 3/4 cup of the tomato basil sauce over the eggplant. Top with 6 or 7 of the basil leaves. Add one-third of the mozzarella and sprinkle with 3 tablespoons of the Parmigiano-Reggiano.
6. Repeat this layering sequence twice. Finish the lasagna with a layer of lasagna sheets, the remaining tomato-basil sauce, and the remaining Parmigiano-Reggiano.
7. Bake the lasagna until it is very hot all the way through and the cheese is browned on top. Let the lasagna rest for about 45 minutes before cutting and serving.