Total Calories: 290
1 Trim the eggplants and cut them into thin slices. Sprinkle the slices with salt and layer them in a colander set over a plate. Let stand at least 30 minutes. Rinse the eggplant in cold water and pat dry.
2 Place a rack in the center of the oven. Preheat the oven to 400°F. Generously brush the eggplant slices on both sides with oil. Arrange the slices on large baking sheets. Bake the eggplants 30 minutes, or until tender and lightly browned.
3 In a large saucepan, cook the onion in 1/3 cup of olive oil over medium heat, stirring, until tender but not browned, about 10 minutes. Add the tomatoes and salt and pepper to taste. Bring to a simmer and cook until slightly thickened, about 15 to 20 minutes. Stir in the basil and parsley.
4 Lay out some lint-free kitchen towels on a work surface. Have ready a large bowl of cold water. Bring at least 4 quarts of water to a boil. Add 2 tablespoons of salt. Cook the lasagne strips a couple of pieces at a time. Remove the strips after one minute, or when they are still firm. Place them in the bowl of water to cool. Then lay them out flat on the towels. Repeat, cooking and cooling the remaining pasta in the same way the towels can be stacked one on top of the other.
5 Lightly oil a 13 × 9 × 2-inch lasagne pan. Spread a thin layer of the sauce in the pan.
6 Make a layer of pasta, slightly overlapping the pieces. Spread with a thin layer of sauce, then eggplant slices, mozzarella, and grated cheese. Repeat the layering, ending with pasta, tomato sauce, and grated cheese. (Can be made up to 24 hours in advance. Cover with plastic wrap and refrigerate. Remove from the refrigerator about 1 hour before baking.)
7 Preheat the oven to 375°F. Bake 45 minutes. If the lasagne is browning too much, cover it loosely with foil. Bake 15 minutes more or until the top is browned and the sauce is bubbling around the edges. Remove from the oven and let stand 15 minutes before serving. Cut into squares to serve.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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