Eggplant Lasagna

Presented by Chef Tim Groody
Flatiron Kitchen + Taphouse

Serves Four


1 egg

1 egg yolk

1 cup flour

1 T olive oil


In a food processor add all the ingredients except the water.  Process until it forms a ball.  If too dry add water in very small increments until a dough ball forms.  Place on a work surface, cover and let rest for 15 minutes.  If you have a  pasta roller follow the manufactures directions.  Finish 1 or 2 numbers before the last (thinnest setting).  If using a rolling pin roll small pieces very thin.  You may have to let dough rest periodically.  When you have thin sheets cut 3" x 3" squares.  You will need 8 squares.  Cook them in salted water for 1 ½ minutes.  Cool and keep separate and oiled.  Any leftover dough can be rolled then frozen.


8 roma tomatoes  cut in 1/2

2 medium to large eggplants peeled and cut in ¼" discs

¼ cup olive oil

3 T chiffonade basil

5 garlic cloves peeled and sliced

1 T salt

1 tsp ground black pepper

Place all in a bowl and toss to coat.  Grill until tender.


½ # fresh mozzarella sliced thin

Puree ½ the tomatoes.  Dice the other ½.  Starting with eggplant slices start layering 2nd cheese 3rd tomato puree 4th pasta.  Repeat again.  The top layer will be eggplant, tomato then cheese.  Bake at 350* for 20 minutes.  Remove from oven when heated through.


Remaining diced tomato

1 zucchini sliced to look like fettuccini.

1 tsp chopped garlic.

Toss all ingredients in a pan and cook 2 minutes till tender.  Divide on top.  Serve and Enjoy!!!!!