Eggplant, Tomato, and Scamorza Lasagnetta

Eggplant, Tomato, and Scamorza Lasagnetta
Staff Writer
Eggplant, Tomato, and Scamorza Lasagnetta
Stock.XCHNG/atsoram
Eggplant, Tomato, and Scamorza Lasagnetta

For something truly special, try these decadent lasagnetta made with fresh pasta dough and layers of roasted eggplant and tomatoes. It's a dish that's sure to impress a first date or guests at an intimate, elegant dinner party.

See all recipes for lasagna.

4
Servings
1319
Calories Per Serving
Deliver Ingredients

Ingredients

For the dough

  • 1/2  Pound  "00" or all-purpose flour, plus more for rolling the dough
  • 8  Ounces  egg yolks

For the sauce

  • 1  Cup  heavy cream
  • 4  Tablespoons  grated Parmigiano-Reggiano cheese

For the lasagnetta

  • medium-sized Italian eggplants, peeled and sliced into ¼-inch-thick rounds
  • medium-sized beefsteak tomatoes, peeled, seeded, and sliced into ¼-inch-thick rounds
  • 1/2  Cup  garlic-infused olive oil
  • Salt and pepper, to taste
  • 1/4  Cup  dried thyme
  • Cooking spray
  • 1  Cup  thick tomato sauce*
  • 12  Ounces  smoked scamorza or provola cheese, grated roughly
  • basil leaves, julienned
  • 1/4  Cup  dried oregano
  • 1  Cup  béchamel sauce**
  • 2  Cups  grated Parmigiano-Reggiano

Directions

For the dough

In a bowl, combine the flour and egg yolks and knead just until the dough comes together. Place in the refrigerator to rest.

For the sauce

Meanwhile, place the heavy cream in a saucepan and boil until reduced by ½, then add the remaining Parmigiano-Reggiano, stirring continuously until dissolved. Remove from the heat and set aside.

For the lasagnetta

Preheat the oven to 350 degrees.

 

Line 2 baking sheets with parchment paper. Place the eggplant and tomato on separate baking sheets, brush with the garlic-infused oil and season with salt and pepper, to taste, and the thyme.

 

Bake the eggplant until golden brown, about 20 minutes. Then, reduce the oven temperature to 210 degrees (or the lowest setting) and bake the tomatoes until slightly dried, about 2 hours. Remove from the oven, set aside, and increase the oven temperature to 350 degrees.

 

Meanwhile, remove the dough from the refrigerator. Lightly flour the work surface and roll out into 1/16-inch-thick sheets and use a mold to cut sixteen 4-inch rounds of dough. Bring a pot of salted water to a boil over high heat. Season with salt, to taste. Set up an ice water bath.

 

Quickly blanch the rounds of dough, for about 10 seconds each, then cool in the ice water bath to stop the cooking process. Place them on a paper towel to dry. Coat a baking sheet with cooking spray. Once dry, place 4 rounds on the baking sheet. Begin layering the tomato, eggplant, a spoonful of tomato sauce, grated scamorza cheese, julienned basil, a pinch of dried oregano, and a teaspoon of béchamel sauce.

 

Repeat 3 times, starting with another layer of dough, then the tomato, etc., to make a total of 4 layers on each lasagnetta, topping the final round of dough with grated Parmigiano-Reggiano cheese. (You will have 4 lasagnetta total.) Bake for approximately 15 minutes.

 

Divide and spoon the sauce evenly on the center of 4 plates. Remove the lasagnetta from the oven, and using a spatula, move each lasagnetta to the center of the plate. Serve immediately while hot.

Nutritional Facts

Total Fat
60g
86%
Sugar
17g
19%
Saturated Fat
38g
100%
Cholesterol
133mg
44%
Carbohydrate, by difference
159g
100%
Protein
40g
87%
Vitamin A, RAE
355µg
51%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
301µg
100%
Calcium, Ca
1313mg
100%
Choline, total
85mg
20%
Copper, Cu
1mg
0%
Fiber, total dietary
18g
72%
Fluoride, F
2µg
0%
Folate, total
301µg
75%
Iron, Fe
29mg
100%
Magnesium, Mg
160mg
50%
Manganese, Mn
3mg
100%
Niacin
13mg
93%
Pantothenic acid
2mg
40%
Phosphorus, P
1179mg
100%
Riboflavin
1mg
91%
Selenium, Se
52µg
95%
Sodium, Na
2080mg
100%
Thiamin
2mg
100%
Vitamin D (D2 + D3)
1µg
7%
Water
241g
9%
Zinc, Zn
5mg
63%

Eggplant Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Eggplant Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.