White lasagna with Sicilian eggplant. Which means, Obviously, fried eggplant. I wondered why not turn into a lasagna one of my favorite dishes of the SICILIAN CUCINA: the PASTA WITH WHITE AUBERGINES. Delicious alternative to the best-known PASTA WITH STANDARD. A simple but delicious riot of fried eggplant, fresh basil, sicilian black pepper and pecorino cheese, that I inserted in a white lasagna adding a creamy drink and slices of fresh caciocavallo. The scent of basil will surely captivate you and this will become one of your favorite summer lasagna. Perfect for a rich and relaxing Sunday lunch.
On the other hand, although it's definitely not a light dish, it's a vegetarian lasagna, like the one with FRIED ZUCCHINI, always inspired by my Sicily. Is’ so a unique dish, to be served as Sunday lunch at the seaside, followed by fruit and ice cream. Is, to find inspiration for your lasagna, that are not just a winter dish and that lend themselves to so many interpretations in the kitchen, have a look at all my OF RECIPES LASAGNE.
A few more tips
I recommend, when you prepare the white lasagna with Sicilian eggplant, add an exaggeration with fresh basil and black pepper. Their scents are the backbone of this dish. Make sure the aubergines are seedless, I suggest the Mexican violet variety or the long streaks or the Silk variety. Now the aubergines no longer have that bitter aftertaste they once had. And you don't have to put them in salt to purge, you can cut and fry them directly.
However, if you have time, you can put them in a schoolboy with a little’ salt for about 30 minutes and then dab them perfectly before frying them in oil. They will cook faster because they will have already lost a lot of water. One last thing: fry the aubergines in extra virgin olive oil. Strictly using a kitchen thermometer to keep the temperature under control. Your palate will thank you. Have a good day.
250 grams of fresh or dry lasagna
1 litre of full cream milk
60 grams of butter
90 grams of flour 00 or cornflour
grated Sicilian pecorino cheese, to taste
FOR THE STUFFING:
4 eggplant (Mexican violets or elongated streaks)
salt and pepper, to taste
extra virgin olive oil, to taste
Basil, to taste
100 grams of Parmigiano Reggiano Dop
250 grams of Nebrodi provola or fresh silavallo caciocavallo
For the bechamel, put the butter in a saucepan and melt it over a very low heat, then add the flour and stir until you get a smooth cream (Red). Heat the milk and pour it flat on the butter and flour mixture, stirring with the whisk by hand until you get a batter, at first denser and gradually more liquid. When you have poured all the milk, add a little salt and cook the béchase over low heat, stirring constantly, until not become thick sauce. Season the sauce with the pecorino cheese (or parmesan or a mixture, If you prefer) . Cover with plastic wrap for food in contact and allow to cool.
Cut the aubergines into slices about half a centimeter thick, salt them lightly and fry them in extra virgin olive oil until they are golden brown. Put them in a drain or on paper towels so that they lose excess oil.
Slice the cheese. Of course you can use the cheeses you prefer.
Cover the bottom of the baking tray with a little béchase and compose the lasagna alternating layers of dough, bechamel, fried eggplant, cheese, black pepper and plenty of fresh basil. Continue until the ingredients are exhausted and complete with a layer of drinkers decorated with a few slices of fried eggplant. Cover with aluminum paper.
Preheat the oven to 180 degrees static. Cook the white lasagna with Sicilian fried eggplant for 30 minutes or until the lasagna is soft (stick a fork in the middle of the lasagna) and grate in a ventilated oven or grill until a golden crust has formed on the surface. Leave to cool for 10 minutes before serving. Bon appétit!
You can make lasagna and freeze them. Just put them in the oven, covered with aluminum paper, 180 degrees and cook for 40-45 minutes or until soft. Grate for 5 minutes before serving.