I love rose from Provence and drink it year round. It’s not just a ‘summer wine’ in our house and it really makes everything feel festive. I also LOVE lasagne – and eggplant – so when we received this recipe from : Pasquale Pons the Director of Château Les Valentines we couldn’t wait to share it with you! Just as an fyi, rose and tomato sauce goes really well together – just the right balance of acidity with the tomatoes makes it one of my favorite pairings. What are some of yours?
Ingrédients (4/6 servings) :
- 4 large eggplants
- 8 lasagna pan - 17,60 oz herbed tomato sauce
- 1 carrot
- 1 onion
- 1 Tbs butter
- 1 Tbs flour
- 1 pint beef broth
- 1 cup grated Parmesan
- 1 cup grated Comté cheese - Provence herbs
- Olive Oil
- Salt & Pepper
1. Peel egg plants and arrange sliced eggplant in a single layer on 2 sheet pans.
2. Heat the olive oil in a frying pan and roast the eggplant until it is soft and golden. Turn slices about 25 minutes.
3. Directions for sauce: dissolve the butter in a pan, add the flour and stir the sauce for 2 minutes.
4. Add then slowly the herbs tomato sauces and beef broth to obtain averagely liquid sauce.
5. Peel carrot and cut in dices: place the dices in the sauce with the onion finely diced
6. Season with salt and pepper and also Provence herbs. Cook for about 30 minutes and turn very often.
7. Spread half of the marinara sauce on the bottom of the prepared baking dish.
8. Lay 4 lasagna pan on top followed by 4 slices of eggplant then again 4 lasagna pan.
9. Finish with the rest of sauce, season with salt and pepper, Parmesan and Comté cheese.
10. Bake until golden brown at 210 degrees, for 50 minutes.