- 2 medium eggplant, sliced 1/4-inch thick
- 2 large zucchini, sliced 1/4-inch thick
- 1 large, sweet onion or red onion, sliced 1/4-inch thick
- 8 tablespoons olive oil, divided
- 3 cups Carfagna’s Original Pasta Sauce, divided
- 1 cup shredded Italian-blend cheese
- 1/2 cup panko breadcrumbs
- 3 tablespoons grated Pecorino Romano cheese
- 1 cup shredded mozzarella
- Fresh basil for garnish
Preheat oven to 400 degrees.
Heat a large skillet over medium-high heat adding 2 tablespoons of olive oil. Place the sliced eggplant in a single layer and cook for 1-2 minutes per side until lightly browned. Remove from the pan onto a plate and set aside. Continue with the sliced zucchini, adding 2 tablespoons of oil and the zucchini cooking for 1-2 minutes. Add these to the same plate with the eggplant. Repeat the process with the sliced onions.
Lightly oil a 9×13-inch casserole dish with cooking spray. Spread 1/2 cup of sauce in a thin layer on the bottom of baking dish. Layer half of each of the eggplant, zucchini, and onions, topping with 1 cup of sauce and half of the shredded cheese blend. Repeat with a second layer of eggplant, zucchini, onions, 1 cup of sauce and the remaining half of the shredded cheese blend.
In a small bowl, combine the breadcrumbs, 2 tablespoons of olive oil, and grated Pecorino Romano cheese. Sprinkle the breadcrumb mixture over the top of the layers, adding dollops of the remaining 1/2 cup of sauce to the top.
Bake for 25 minutes, then top with the shredded mozzarella. Increase the heat to 425 degrees and bake an additional 10-12 minutes until the cheese and sauce are golden brown and bubbling. Remove from the oven and let rest for 10-15 minutes. Garnish with fresh basil.
The tradition of Lasagna originated from Emilia-Romagna, and from there it has become a familiar representation of Italian cuisine. Basically, lasagna is a baked casserole layered with fillings of pasta, ragu, vegetables, and various cheeses. This recipe takes on the appearance of a traditional lasagna, but veers off course in that it does not include pasta. A lasagna-style casserole loaded with cheese, Original Pasta Sauce, and vegetables brings a delicious side dish to the table to accompany seared chicken, pork, or steak. Perfect in every way.
This photo captures the Vegetable Parmigiani recently created at a cooking class in Carfagna’s Cooking School. Check out our upcoming classes!
Recipe: Cindy Ramsey
Photo: Cindy Ramsey