Eggplant (Aubergine) and Goat Cheese Lasagnette

The scent of eggplant frying always takes me back to my Nonna’s kitchen. Sunlight streamed through the window, illuminating motes of flour dancing in the air as she expertly dredged each slice. She’d hum a tune as the eggplant sizzled in the pan, transforming from firm vegetable to a tender, golden delight. This Eggplant and Goat Cheese Lasagnette captures that same comforting essence, elevated with tangy goat cheese and fragrant herbs – a dish that feels both rustic and refined.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 20-30 minutes
• Total Time: 1 hour 15 minutes
• Servings: 8
• Yield: One 2.5-quart baking dish
• Dietary Type: Vegetarian

Ingredients

• For the Tomato Sauce:

  • 2 cups diced red bell peppers
  • 2 tablespoons minced garlic
  • 2 cups diced red onions (1/4-inch dice)
  • 4 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 1 (28 ounce) can whole tomatoes, chopped
  • 1 1⁄2 cups strong chicken stock or 1 1/2 cups vegetable stock
  • 1 bay leaf
  • 2 tablespoons butter
  • 1 tablespoon finely chopped fresh oregano
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh basil
  • Salt, to taste

• For the Eggplant:

  • 2 1⁄2 lbs eggplants
  • Salt
  • 2-4 cups pure olive oil or 2-4 cups peanut oil, for frying
  • 1 cup all-purpose flour (more as needed)
  • 1⁄2 teaspoon fresh ground pepper
  • 1 cup egg whites, from a carton
  • 2 cups Italian breadcrumbs (or as much as needed to bread eggplant)

• For the Lasagnette Assembly:

  • 1⁄2 cup freshly grated parmesan cheese
  • 1⁄2 cup finely chopped fresh flat-leaf parsley
  • 1⁄2 cup chopped fresh basil
  • 1⁄2 lb chevre cheese (fresh goat cheese)
  • 3 tablespoons fine dry breadcrumbs

Equipment Needed

• Large heavy saucepan
• Large skillet
• Paper towels
• 2.5-quart baking dish
• Shallow dishes for breading
• Tongs

Instructions

1. Prepare the Tomato Sauce: Heat 3 tablespoons of olive oil in a heavy saucepan over medium-high heat until hot. Add the diced red bell peppers and sauté until browned, about 5 minutes.

2. Add the remaining 1 tablespoon of olive oil (if necessary), and the minced garlic, and cook briefly until light brown.

3. Add the diced red onion and cook until browned, about 5 minutes.

4. Add the tomato paste and stir to mix well, ensuring it coats the vegetables evenly. This step deepens the flavor of the sauce.

5. Add the chopped tomatoes (with their juice), the chicken or vegetable stock, and the bay leaf. Bring to a boil, then reduce the heat to low, and simmer the sauce until thick, about 25 minutes. Remember to stir often to prevent scorching.

6. Stir in the butter, oregano, parsley, and basil and season with salt to taste. This is the time to adjust the sauce to your liking – a pinch of red pepper flakes can add a subtle kick. The tomato sauce is now ready to use immediately, or you can let it cool, cover it, and refrigerate it for several days, or even freeze it for up to 1 month.

7. Prepare the Eggplant: Cut the eggplants lengthwise into 1/8 to 1/4-inch-thick slices. Place the slices in a colander, sprinkle generously with salt, and let them sit for 20 minutes. This draws out excess moisture and prevents the eggplant from becoming soggy. Rinse the slices thoroughly and pat them dry with paper towels.

8. Preheat the oven to 375°F (190°C).

9. Pour the olive oil or peanut oil into a large skillet to a depth of 1 inch and place over medium-high heat until hot (about 350°F or 175°C).

10. Prepare the Breading Station: In a shallow dish, season the flour with the fresh ground pepper. Place the egg whites in another shallow dish. Place the Italian breadcrumbs in a third shallow dish.

11. Bread the Eggplant: Dredge each eggplant slice in the seasoned flour, then dip it in the egg whites, allowing any excess to drip off. Finally, coat the slice thoroughly with the dry breadcrumbs, pressing gently to ensure they adhere.

12. Fry the Eggplant: Fry the breaded eggplant slices, turning once, until browned, about 2 minutes total per slice. Drain on paper towels. The oil should be hot enough to bubble gently 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.

13. Assemble the Lasagnette: Spread a thin layer of the tomato sauce in the bottom of a 2-1/2-quart baking dish. Arrange a layer of fried eggplant in the dish to cover the bottom completely.

14. Spoon on another layer of tomato sauce, and sprinkle with 2 tablespoons of the Parmesan cheese, 1 tablespoon of the parsley and basil mixture, and dot with one-third of the chevre cheese.

15. Repeat the layering twice, beginning with eggplant and ending with chevre. Do not press down on the layers.

16. Top with the remaining eggplant and then another thin layer of tomato sauce.

17. Sprinkle with the remaining Parmesan cheese (about 3 tablespoons), parsley and basil (about 2 tablespoons), and the fine dry breadcrumbs.

18. Bake: Bake in the preheated oven until browned and bubbling, about 20-30 minutes. Do not over-brown.

19. Rest: Let the lasagnette rest for a few minutes before cutting it into squares to serve.

Expert Tips & Tricks

• Salting the Eggplant: Don’t skip the salting step! It’s crucial for removing excess moisture and preventing a soggy lasagnette.
• Oil Temperature: Maintaining the correct oil temperature is key to perfectly fried eggplant. Too low, and the eggplant will be greasy; too high, and it will burn.
• Breadcrumb Adhesion: For better breadcrumb adhesion, you can chill the breaded eggplant slices for about 15 minutes before frying.
• Make Ahead: The tomato sauce can be made several days in advance, or even frozen. You can also bread the eggplant a few hours ahead of time and store it in the refrigerator.
• Vegetarian Variation: Make sure to use vegetable stock instead of chicken stock for a fully vegetarian dish.
• For richer Flavor: You can add a small amount of ricotta cheese to the layering process, which adds a nice creaminess and richness to the dish.

Serving & Storage Suggestions

Serve the Eggplant and Goat Cheese Lasagnette hot or warm, drizzled with garlic or basil oil if desired. It’s delicious on its own or as a side dish with grilled meats or fish.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover the dish with foil and bake at 350°F (175°C) until heated through. You can also reheat individual portions in the microwave. While freezing is possible, the texture of the eggplant may change slightly upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	550 kcal	28%
Total Fat	35g	54%
Saturated Fat	12g	60%
Cholesterol	40mg	13%
Sodium	500mg	21%
Total Carbohydrate	40g	13%
Dietary Fiber	7g	28%
Sugars	10g	–
Protein	15g	30%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Use gluten-free flour and breadcrumbs for a gluten-free version.
• Spicy: Add a pinch of red pepper flakes to the tomato sauce for a little heat.
• Different Cheeses: Experiment with different cheeses, such as ricotta, mozzarella, or provolone, in addition to or instead of the goat cheese.
• Seasonal Vegetables: Incorporate other seasonal vegetables, such as zucchini, squash, or mushrooms, into the lasagnette.

FAQs (Frequently Asked Questions)

Q: Can I make this lasagnette ahead of time?
A: Yes, you can assemble the lasagnette ahead of time and store it in the refrigerator for up to 24 hours before baking. Just add a few minutes to the baking time.

Q: Can I use dried herbs instead of fresh?
A: While fresh herbs are preferred for their flavor, you can substitute dried herbs. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs.

Q: How do I prevent the breadcrumbs from burning while baking?
A: If the breadcrumbs start to brown too quickly, cover the dish with foil during the last 10-15 minutes of baking.

Q: Can I grill the eggplant instead of frying it?
A: Yes, grilling the eggplant is a healthier alternative. Brush the eggplant slices with olive oil and grill them until tender before layering them in the lasagnette.

Q: What is the best way to reheat leftovers?
A: The best way to reheat leftovers is in the oven, covered with foil, to prevent the eggplant from drying out. You can also reheat individual portions in the microwave.

Final Thoughts

This Eggplant and Goat Cheese Lasagnette is a dish that’s sure to impress. The crispy, flavorful eggplant, the tangy goat cheese, and the rich tomato sauce create a symphony of flavors that will tantalize your taste buds. So, gather your ingredients, put on your apron, and get ready to create a culinary masterpiece. Don’t hesitate to experiment with variations to suit your own preferences. I encourage you to try this recipe and share your feedback – and perhaps pair it with a crisp, dry white wine for a truly unforgettable meal!