Think of this recipe as the offspring from the marriage of eggplant Parmesan and lasagna: They are made for each other. It’s a traditional recipe from Naples and one that deserves to be better known. It serves a crowd, so it is perfect as a main dish for a big holiday meal.

Eggplant Lasagna is a delicious and hearty dish that offers a flavorful twist on the classic Italian favorite. This vegetarian version replaces traditional lasagna noodles with layers of tender, oven-roasted eggplant slices, creating a satisfying and nutritious alternative. The dish features a homemade tomato sauce, infused with aromatic onions and fresh basil, which adds a burst of vibrant flavors. Between the layers of eggplant, you’ll find a combination of creamy mozzarella and tangy Parmigiano-Reggiano cheese, providing a rich and indulgent texture. Baked to perfection, this Eggplant Lasagna is a wholesome and comforting meal that will satisfy even the most discerning palates.

Serves 8

INGREDIENTS

• 2 medium eggplants (about 1 pound each), trimmed and cut into ¼-inch-thick slices
• ⅓ cup extra-virgin olive oil, plus more for brushing
• 1 medium onion, finely chopped
• 5 pounds plum tomatoes, peeled, seeded, and chopped, or two 28-ounce cans Italian tomatoes, chopped
• Salt and freshly ground pepper
• ¼ cup shredded fresh basil
• 1 recipe Fresh Egg Pasta, rolled out into sheets and cut into 12-inch lengths
• 1 pound fresh mozzarella, quartered and cut into thin slices
• 1 cup freshly grated Parmigiano-Reggiano

INSTRUCTIONS

1. Place racks in the upper and lower thirds of the oven and preheat the oven to 450°F.
2. Generously brush the eggplant slices on both sides with oil. Arrange the slices in a single layer on two large baking sheets.
3. Bake the eggplant for 30 minutes, or until tender and lightly browned. Remove from the oven; reduce the heat to 375°F.
4. Meanwhile, in a large saucepan, cook the onion in the ⅓ cup olive oil over medium heat, stirring, until tender but not browned, about 10 minutes.
5. Add the tomatoes and salt and pepper to taste, bring to a simmer, and cook until the sauce is slightly thickened, 15 to 20 minutes. Stir in the basil.
6. Lay out some kitchen towels on a work surface. Fill a large bowl with cold water. Bring a large pot of salted water to a boil.
7. Add a couple of pasta sheets to the boiling water. Remove them after 1 minute, or when they are still firm, and place in the bowl of water to cool, then lay them out flat on the towels.
8. Repeat, cooking and cooling the remaining pasta in the same way; the towels can be stacked one on top of the other.
9. Lightly oil a 13- ×-9- ×-2-inch baking pan. Spread a thin layer of sauce in the pan.
10. Top with a layer of pasta, slightly overlapping the sheets. Spread with a thin layer of sauce, then top with half of the eggplant slices, half of the mozzarella slices, and ⅓ cup of the grated cheese.
11. Add another layer of pasta and spread with a thin layer of sauce. Top with the remaining eggplant slices, the remaining mozzarella slices, and ⅓ cup of the grated cheese.
12. Top with a final layer of pasta, tomato sauce, and the remaining ⅓ cup grated cheese. (The lasagna can be assembled up to 24 hours in advance, covered with plastic wrap, and refrigerated; remove from the refrigerator about 1 hour before baking.)
13. Bake the lasagna for 45 minutes, or until the top is browned and the sauce is bubbling around the edges. If the lasagna is browning too much, cover it loosely with foil.
14. Remove from the oven and let stand for 15 minutes.
15. Cut the lasagna into squares and serve.