Jamie’s Crispy Eggplant Lasagna

Instructions

1. Place a large shallow casserole pan over a medium heat with 250ml of water. Cut the aubergines in half lengthwise and place in the pan. Peel and quarter the onion, then cover and cook for 20 minutes.
2. Meanwhile, peel and finely chop the garlic and pick the sage leaves. Preheat the oven to 200ºC (400ºF/gas 6).
3. Remove the lid, and once most of the liquid has cooked off, make a well in the center. Add 2½ tablespoons oil, the garlic, chili flakes and most of the sage leaves, then finely grate in the lemon zest. Stir the medium mix a few times and once the sage and garlic are golden, scrape in the tomatoes (crushing them as you combine them with your hands, to break them up a bit), add to 2 quarts of water, and bring to a boil. . for 20 minutes, stirring occasionally.
4. Remove the pan from the heat, grate in the cheese, then season to perfection with sea salt and pepper. Tear the pasta sheets and mix well to coat and separate, then pull a few sheets up to form the top layer. Soak the almonds until fine and rub the remaining sage leaves with the oil, then sprinkle over the top. Use the back of a spoon to make some dips and wells and bake for 25 minutes or until golden and bubbly.
5. I love it served with a big crunchy green salad dressed with balsamic vinegar.

Suggestions

• Two of my girls are gluten intolerant, so I often use gluten-free pasta and turn it into a pasta bake.
• Feel free to use any pasta shape. Just bring to a boil before adding.

This recipe is an edited excerpt. vegetable By Jamie Oliver (Penguin Random House). Recipe © Jamie Oliver Enterprises Limited 2019. This recipe appears in the TV series Jamie’s Ultimate Wedge.