Eggplant (Aubergine) and Goat Cheese Lasagnette

READY IN: 2hrs




  • Directions for the Thick tomato sauce:
  • Heat 3 tblspns olive oil in a heavy saucepan over medium-high heat until hot.
  • Add the bell pepper and sauté until brown, about 5 minutes.
  • Add the remaining 1 tablespoon olive oil, if necessary, and the garlic, and cook briefly until light brown.
  • Add the onion and cook until brown, about 5 minutes.
  • Add the tomato paste and stir to mix well.
  • Add the tomatoes and their juice, the stock, and bay leaf.
  • Bring to a boil, reduce the heat to low, and simmer the sauce until thick, about 25 minutes, be sure to stir often to prevent scorching.
  • Add the butter, oregano, parsley, and basil and stir well. Adjust the seasoning with salt and pepper.
  • Use immediately, or let cool, cover, and refrigerate for several days, or freeze for up to 1 month.
  • Directions for the lasgnette:
  • Cut the eggplant lengthwise into 1/8 to 1/4-inch-thick slices. Salt for 20 minutes, then rinse thoroughly and pat dry.
  • Preheat the oven to 375°F.
  • Pour the olive oil into a large skillet to a depth of 1 inch and place over medium-high heat until hot, about 350°F Meanwhile, season the flour with the pepper.
  • Dredge the slices in the flour, then dip in eggwhites, and then coat with dry breadcrumbs.
  • Fry, turning once, until browned, about 2 minutes total. Drain on paper towels. Note: The oil should be hot enough to bubble while the eggplant is cooking but be careful not to let them burn.
  • Add more oil as necessary to maintain the oil at a depth of about 1 inch.
  • Spread a thin layer of the tomato sauce in the bottom of a 2-1/2-quart baking dish. Arrange a layer of eggplant in the dish to cover the bottom completely.
  • Spoon on another layer of sauce, and sprinkle with 2 tablespoons of the Parmesan, 1 tablespoon of the parsley and basil, and dot with one-third of the chevre.
  • Repeat the layering twice, beginning with eggplant and ending with chevre.
  • Do not press down on the layers.
  • Top with the remaining eggplant and then another thin layer of sauce.
  • Sprinkle with the remaining Parmesan (about 3 tablespoons), parsley (about 2 tablespoons), and the breadcrumbs.
  • Bake until browned and bubbling, about 20-30 minutes. Do not over-brown.
  • Let rest a few minutes before cutting into squares to serve. Serve hot or warm, drizzled with the garlic or basil oil if desired.