Equipment
Ingredients
Pasta and Vegetables
- 2½ eggplant, sliced into 5mm rounds
- 60 ml olive oil
- 6½ dried lasagne sheets
- 2 g salt
- 1 g black pepper, freshly ground
Béchamel Sauce
- 50 g unsalted butter
- 50 g all-purpose flour
- 568 ml whole milk
- 5 g dijon mustard
- 100 g parmesan cheese, grated
Tomato and Basil Sauce
- 2 garlic, crushed
- 400 g canned tomatoes
- 500 ml passata
- 30 g fresh basil, chopped
- 9 g granulated sugar
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 499 kcal
- Protein
- 16 g
- Carbohydrates
- 54 g
- Fat
- 25 g
- Fiber
- 7 g
- Sugar
- 18 g
- Sodium
- 844 mg
- Saturated Fat
- 10 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 39 mg
- Potassium
- 941 mg
- Calcium
- 356 mg
- Iron
- 3.5 mg
- Magnesium
- 76 mg
- Phosphorus
- 329 mg
- Zinc
- 1.8 mg
- Vitamin A
- 176 mcg
- Vitamin C
- 16 mg
- Vitamin D
- 1.3 mcg
- Vitamin E
- 3.9 mg
- Vitamin K
- 35 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 0.7 mcg
- Thiamin
- 0.44 mg
- Riboflavin
- 0.49 mg
- Niacin
- 4.7 mg
- Folate
- 126 mcg
- Water
- 345 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 200°C (400°F). Grease the baking dish and line the baking trays with non-stick paper.
Place eggplant slices on trays in a single layer, drizzle with olive oil, and season with salt and pepper.
Roast the eggplant at 200°C (400°F) for 20-25 minutes, flipping halfway through, until the slices are tender.
Submerge lasagne sheets in hot water for 10 minutes to soften, then drain.
Melt the butter in a saucepan over medium heat.
Whisk in the flour and cook for 2 minutes to form a roux.
Slowly whisk in the milk and simmer until the sauce thickens and coats the back of a spoon.
Remove from heat and stir in the mustard, 65g of parmesan, salt, and pepper.
Whisk together the canned tomatoes, passata, garlic, basil, and sugar in a bowl.
Spread one-third of the tomato sauce, then one-third of the béchamel, and one-third of the eggplant in the dish.
Cover with 3 lasagne sheets, breaking them to fit the dish as needed.
Repeat the layering process twice more, finishing with a final layer of béchamel and the remaining parmesan.
Let the dish sit at room temperature for 1 hour, or refrigerate overnight.
Bake at 200°C (400°F) for 35-45 minutes until the sauce bubbles and the top is golden.
Rest the pasta for 5 minutes before slicing and serving.
Chef's Notes
- Ensure the eggplant is roasted until completely soft; undercooked eggplant can be spongy in the finished bake.
Storage
Refrigerator: 72 hours — Keep in an airtight container.
Freezer: 2 months — Freeze after baking and cooling completely.
Reheating: Reheat in the oven at 180°C (350°F) until the internal temperature reaches 74°C (165°F).
Troubleshooting
Béchamel sauce is lumpy
Cause: Milk was added too quickly to the roux
Fix: Vigorously whisk the sauce or process with an immersion blender until smooth.
Prevention: Add milk in very small increments at the start, whisking until smooth after each addition.
Cultural Context
Melanzane Pasta, often referred to as Pasta alla Norma or a variation thereof, is a classic Sicilian dish. Its name is believed to be a tribute to Vincenzo Bellini's opera 'Norma,' signifying its perfection. It's a beloved staple in Italian homes, celebrated for its simple yet profound flavors.
