Eggplant Lasagna with Prosciutto and Mozzarella
Try this Eggplant Lasagna with Prosciutto and Mozzarella recipe.
Try this Eggplant Lasagna with Prosciutto and Mozzarella recipe.
- salt and pepper
- olive oil
- 1/4 cup white wine
- butter
- garlic
- ingredients
- 1
- 1/2
- 3
- 2
- cups
- 1/4
- cup
- oregano
- all purpose flour
- nutmeg
- parmesan
- 1/2 tbsp olive oil
- 3/4
- 1/4 tsp nutmeg grated
- tomato paste
- 2 cloves garlic finely chopped
- tbsp
- cloves
- tsp
- tomato sauce
- 15
- mozzarella
- 1/2 tbsp oregano
- finely chopped
- freshly grated
- 1 tbsp tomato paste
- canned chopped tomatoes
- white sauce
- oz
- ingredientslasagna 3 small/medium eggplant / aube
- lasagna 3 small/medium eggplant / aubergine (or 2
- lasagna
- 3 small/medium eggplant / aubergine (or 2 large) 8.
- 3 small/medium eggplant / aubergine (or 2 large)
- small/medium eggplant / aubergine
- (or 2 large)
- 8.8 oz (2 balls) mozzarella (250g) cut into thin slices
- 8.8
- oz (2 balls)
- (250g) cut into thin slices
- 4.2 oz prosciutto (120g)
- 4.2
- prosciutto
- (120g)
- 2 tbsp parmesan freshly grated
- tomato sauce 1/2 tbsp olive oil 15 oz canned cho
- 1/2 tbsp olive oil 15 oz canned chopped tomatoes (400g) 2
- 15 oz canned chopped tomatoes (400g)
- (400g)
- 1/2 tbsp fennel seeds
- fennel seeds
- white wine
- white sauce 1/4 cup butter (50g) 1/4 cup all pur
- 1/4 cup butter (50g) 1/4 cup all purpose flour (50g) 2 c
- 1/4 cup butter (50g)
- (50g)
- 1/4 cup all purpose flour (50g)
- (50g)
- 2 cups semi-skimmed milk (400ml)
- semi-skimmed milk
- (400ml)
- grated
- 3/4 cup gruyere cheese (50g) grated
- gruyere cheese
- (50g) grated
- Carbohydrate 327.152366516724 g
- Cholesterol 1043.7045208252 mg
- Fat 1138.11911406868 g
- Fiber 31.6324317426966 g
- Protein 118.992637646071 g
- Saturated Fat 271.515855246366 g
- Serving Size 1 1 recipe (4351g)
- Sodium 4393.13137567275 mg
- Sugar 295.519934774027 g
- Trans Fat 56.9527786078969 g
- Calories 11829 calories
Step-by-step
- Slice the small/medium eggplants or aubergines.
- Prepare the tomato sauce by heating olive oil, adding canned chopped tomatoes, tomato paste, finely chopped garlic, fennel seeds, salt, and pepper.
- Prepare the white sauce by melting butter, stirring in all purpose flour, gradually adding semi-skimmed milk, white wine, nutmeg, gruyere cheese, and parmesan.
- Layer the ingredients starting with eggplant, followed by tomato sauce, white sauce, prosciutto, and mozzarella slices.
- Repeat the layers until all ingredients are used, finishing with a layer of mozzarella and parmesan on top.
- Bake in the oven until the eggplant is tender and the cheese is melted and golden.
Standard recipes rarely explain how layered vegetable casseroles evolved from simple Mediterranean vegetable medleys into structured, pasta-free bakes. Swapping traditional wheat sheets for thinly sliced nightshades alters the moisture dynamics of the entire pan, requiring deliberate thermal management to prevent a watery result.
Raw eggplant contains spongy cellular walls filled with water that must be reduced during baking. Salting the slices draws out excess liquid through osmosis before assembly begins. Slices should be roasted at 400 degrees Fahrenheit until softened and slightly dehydrated, which concentrates their natural sugars and creates a sturdy foundation for the prosciutto and cheeses. Without this preliminary drying phase, the vegetables release steam internally and compromise the structural integrity of the white sauce.
Allowing the baked dish to rest at room temperature for 15 minutes lets the dairy proteins reset and thickens the béchamel layer for clean portioning. For preservation, assemble the dish completely unbaked and freeze it for up to two months wrapped tightly in plastic and foil. Thaw the casserole overnight in the refrigerator before baking at 375 degrees Fahrenheit until the mozzarella turns golden brown and bubbles at the edges.
The Structural Role of Moisture Control
Raw eggplant contains spongy cellular walls filled with water that must be reduced during baking. Salting the slices draws out excess liquid through osmosis before assembly begins. Slices should be roasted at 400 degrees Fahrenheit until softened and slightly dehydrated, which concentrates their natural sugars and creates a sturdy foundation for the prosciutto and cheeses. Without this preliminary drying phase, the vegetables release steam internally and compromise the structural integrity of the white sauce.
Thermal Rest and Freezing Behavior
Allowing the baked dish to rest at room temperature for 15 minutes lets the dairy proteins reset and thickens the béchamel layer for clean portioning. For preservation, assemble the dish completely unbaked and freeze it for up to two months wrapped tightly in plastic and foil. Thaw the casserole overnight in the refrigerator before baking at 375 degrees Fahrenheit until the mozzarella turns golden brown and bubbles at the edges.
