Recipe - Lasagna Con Malanzane (Lasagna Weggplant)

Coarse Grained Salt
2 tablespoon Vegetable Oil

THE BALSAMELLA
8 tablespoon Sweet Butter
One half cup AllPurpose Flour
4 cup Milk
Salt
Black Pepper, Ground

THE STUFFING
4 pound SMALL Eggplants, With Seeds
Removed
Coarse Grained Salt
2 One half pound Tomatoes (Drained)
4 tablespoon Capers in Wine Vinegar,
Drained
1 teaspoon Dried Oregano
1 teaspoon Red Pepper Flakes
Salt
Black Pepper, Ground
One half cup Bread Crumbs

Prepare the balsamella first: Melt the butter in a heavy saucepan over low
heat. Add the flour all at once but only after the butter has started to
froth. Mix very well (use a wooden spoon). Cook until the flour is
completely incorporated (13 minutes), crushing any lumps which might form
against the side of the pan with the wooden spoon. Remove the pan from the
heat. Let stand for 15 minutes. Heat the milk almost to boiling in another
saucepan. Return the saucepan with the butter & flour mixture to LOW heat.
Add the hot milk all at once. Stir until the sauce is smooth. Add the salt
once the sauce reaches the boiling point.. Continue cooking, stirring
gently, for another 10 minutes. Remove from the heat. Transfer to a
crockery bowl. Place a piece of buttered wax paper over the top of the
sauce (in contact with it) to prevent a "skin" from forming. Let cool
completely. Do not peel the eggplants. Cut lengthwise into 3/8" thick
slices. Sprinkle with coarse grained salt. Place the salted slices in a
dish. Cover with another dish to weight them. Let stand for 30 minutes.
Pass the tomatoes through a food mill into a crockery bowl. Season with
oregano, red pepper flakes and salt. Wash the capers in cold water. Chop
finely. Add them to the tomatoes. Use a wooden spoon to mix thoroughly.
Rinse off the eggplants with cold water. Dry with paper towels. Preheat the
oil in the deep fryer. Prepare a serving dish by lining it with paper
towels. Deep fry the eggplant slices, a few at a time, until they are
golden brown. Drain in the prepared serving dish. Cook the lasagna
according to package directions. Drain. Preheat the oven to 375 degrees.
Once all the eggplant has been fried, sprinkle lightly with salt. Let stand
until cool (about 20 minutes). Butter a baking dish. Place a layer of pasta
squares on the bottom of the dish, allowing about 1" to hang over the edges
(this layer of pasta only). Pour 1/3 of the balsamella over. Add a layer of
eggplant slices. Pour 1/3 of the tomato sauce over. Repeat with additional
layers of pasta (with balsamella over) and eggplant slices (with tomato
sauce over). Top with a thin layer of bread crumbs. Fold over the hanging
edges of the pasta. Bake for 25 minutes. Allow to stand for 15 minutes.
Serve by slicing with a knife and using a spatula to lift from the baking
pan.
Posted to EATL Digest 09 Oct 96

From: Joel Ehrlich Joel.Ehrlich@SALATA.COM

Date: Wed, 9 Oct 1996 12:40:50 0800