Eggplant and Butternut Lasagana
Time to clean out the garden and had a pail full of lovely small eggplant and butternut squash as well as peppers. Yesterday was perfect for making these into lasagna. I sliced, salted and slow baked the eggplant for a noodle sub then built a sauce with onion, peppers, garlic, tomatoes, paste and broth. Three layers thick with ricotta, mozzarella, and parmigiano, baked then garnished with sliced prosciutto. I baked sweet sausages and a garlic sourdough baguette. It was really good and the left overs will be even better.