Winter in Houston, TX...my mother and I visited a local market here and picked up a couple beautiful eggplants. No bruises and nice bright green tops. It being so chilly I thought something hearty and cheesy would be absolutely delicious. I sliced and salted the eggplants to extract most of the water in them. If you simply slice and proceed to cook it with out this step you get a watery mess. It can be tedious but completely necessary. I placed the sliced eggplant on racks and sprinkle kosher salt on both sides and let them sit. After 15 minutes or so you will see the water drawn out. Then you simply use paper towels and wipe the salt and water off.
I started the sauce way before hand. I diced a whole Texas onion, a couple carrots and a few heads of garlic. Sauteed till soft and brown and added 3 large cans of San Marzano tomatoes. brought it to a boil and let it simmer for an hour or so. Right before I started to layer the lasagna I added a small handful of fresh Basil. I layered sauce, eggplant, sauce, fresh grated mozzarella, uncooked lasagna noodles and sauce again. I did this until it reached the top and topped it with cheese and fresh Parmesan. I baked it in a 350 degree oven until it was browned, bubbly and delicious. It sliced perfectly, super scrumptious!
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