Hello lovelies, when the eggplants are glossy and plump at the market in summer, this eggplant lasagne with pesto almost automatically finds its way into our oven. It's a proper lasagne with lasagne sheets – except that baked eggplant slices and a generous layer of pesto are tucked between them. That makes it wonderfully juicy, Mediterranean and so filling that nobody at the table asks for anything else.
The most important step happens before any layering starts: the eggplant goes into the oven in thin slices, brushed with olive oil and seasoned, for 15-20 minutes at 180°C (356°F). It turns soft and lightly browned – and loses exactly the water that would otherwise make the lasagne soggy. Meanwhile the tomato sauce of onion, garlic, tinned tomatoes, tomato purée, italian herbs and a spoonful of balsamic simmers away for 20 minutes. Fresh basil goes in right at the end so it keeps its aroma.
Then comes the layering: tomato sauce, lasagne sheets, tomato sauce again, eggplant – and a generous spread of pesto over the top. That repeats until everything is used up, arranged so that a layer of pesto sits right at the top. The grated parmesan goes over it, and after 35-40 minutes in the oven exactly what everyone is waiting for happens: the oil from the pesto and the cheese come together into a golden, crisp crust. Then it's a matter of patience – 10 minutes of resting, and the lasagne cuts into clean slices.
If you love layered oven bakes as much as I do, do try my autumn lasagne with pumpkin for the cooler months and my Mexican tortilla lasagna when you fancy something different. And if you'd like to make the pesto yourself: my vegan wild garlic pesto goes wonderfully here.
