Tortilla Eggplant Lasagna
1 large eggplant
1/4 cup extra-virgin olive oil
8 tortillas
6 ounces grated Parmesan cheese
Salt and pepper, to taste
Pesto
1/2 cup extra-virgin olive oil
2 bunches fresh basil
3 cloves garlic
2 ounces pine nuts or walnuts
2 ounces grated Parmesan cheese
Salt and pepper, to taste
Tomato Sauce
2 tablespoons extra-virgin olive oil
3 cloves garlic, chopped
1 large ripe tomatoes
Salt and pepper, to taste
Chopped fresh basil, to taste
Prepare grill. Peel and slice eggplant lengthwise into long, thin strips. Brush each side with olive oil and season with salt and pepper to taste. Grill over hot coals, about 3 to 4 minutes on each side. Set aside. Pesto: In the bowl of a food processor, combine olive oil, basil, garlic, pine nuts, Parmesan cheese and salt and pepper. Process for 1 minute or until finely chopped. Set aside. Makes about 1/2 cup. Tomato Sauce: In a medium saucepan, heat olive oil over medium heat. Sauté the garlic for about 1 minute. Core the tomatoes and purée in a food processor. Add puréed tomatoes to the saucepan and cook over medium heat for 30 to 40 minutes. Add salt and pepper and fresh basil to taste. To assemble the lasagna, preheat oven to 375ºF. Lightly grease a 9“round glass baking dish. Place 1 layer of tortilla in the bottom of the prepared pan. Top with 1 layer of grilled eggplant. Spread a thin layer of tomato sauce over the eggplant slices, then top with a thin layer of pesto. Repeat this process 3 or 4 times or until no tortilla or eggplant remain. Top with grated Parmesan and any remaining tomato sauce. Salt and pepper to taste. Bake for about 40 minutes until tortillas are soft, and dish is bubbly.