Roasted Eggplant Lasagna on the Stove

Some evenings, I've found myself not relishing the thought of cooking an elaborate meal (fancy that!) and this is where having roasted morsels in the fridge really comes in handy. The other evening, I took some eggplant and a jar of tomato conserva, a little olive oil and some Pecorino Romano and built a layered lasagna in a deep copper pan. I heated the oil and some tomato sauce and started layering the eggplant with sauce and cheese and covered it on moderate heat for about 20 minutes and had an instant meal. It was delicious. But it was divine the next day, as it most always the case with this kind of food.

Extra Virgin Olive Oil

2 eggplants, sliced and roasted

1 jar passato di pomodoro (or you can use a can or crushed tomatoes)

1/2 cup grated Pecorino Romano

Freely pour enough olive oil in the pan to cover surface and heat under moderately high heat.. Add some of the tomato sauce and start building layers with eggplant, tomato and then cheese. Repeat this until you have used up all the eggplant and finish with the tomato and cheese. Adjust the heat so it does not boil or scorch the bottom of the pan. Cover and let cook for about 20 minutes, checking periodically to ensure that it isn't sticking to the bottom of the pan.

Uncover and remove from stove. Let it sit for about 5 minutes or so before cutting into wedges. Serves 2 as a main course, or 4 as an appetizer.