Eggplant Confit Lasagna w/ Parsnip Goat Cheese Fonduta & Herbs

Lasagna prep top down.jpg — Confit Eggplant Lasagna w/

Parsnip Goat Cheese Fonduta & Herbs

Ingredients:

Eggplant Confit

Eggplant 250g
Salt To Taste
Garlic Cloves 6 ea
Thyme 3g
Neutral Oil 275g

Radicchio Tomato Mix

Radicchio 95g
Tomato Sauce 115g
Garlic, Chopped 2 ea
Shallot, Chopped 10 g
Lemon 1 ea
Black Pepper To Taste
Basil, Chiffonade To Taste
Salt To Taste
Red Pepper Flakes 2 Tbsp

Parsnip Fonduta-2.jpg — Parsnip Fondutá

By slowy cooking thinly sliced **parsnip** in **milk**, we infuse it’s sweet and almost herb like flavor. **Egg yolks** and **butter** give this sauce a *rich* taste with a sheen that coats the tongue while the **goat cheese** cuts through with just the right amount of *tang*.

Egg Pasta Dough

Whole Eggs 3 ea
AP Flour 225g
Salt 2 tsp
Olive Oil 1 Tbsp

Summer Squash

Summer Squash 195g
Salt To Taste
Black Pepper To Taste

Special Equipment/Prep

Kitchen Aid
Pasta Roller
Flaxseeds

Method:

Making the Eggplant Confit

Pre-heat oven to 290 F.

Using a mandolin, thinly slice eggplants, roughly 1/2 inch. Lay out flat then generously season with salt, allow for the salt to penetrate eggplants, 10 minutes. Pat eggplants dry, then layer in oven safe pan. Add in crushed garlic cloves and thyme followed by enough oil to cover. Wrap with aluminum foil and cook for 35 minutes.

*By covering the eggplant we trap in aromas of thyme & garlic further intensifying the savoriness in the eggplant.

**Confit** as a means of *Preservation*.

by cooking foods submerged in fat/oil, oxygen is cut off from reaching the food allowing for a lower risk of oxidation or further bacteria production. Common examples of preservation through the technique of confit’ing include: *Garlic Confit, Duck Confit,* and Artichoke Confit.

Making Lasagna Sheets

Using a kitchen aid mixer, mix eggs, flour, salt, and olive oil until dough begins to form. If you find the dough to sticky add more flour in batches of 1 Tbsp. Allow for dough to kneed until dough is smooth and elastic with a slightly sticky touch. Allow to rest, 30 minutes covered with a damp cloth.

After dough has been allowed to rest, roll out pasta sheets to your thinnest setting on a handheld pasta maker. Next, fold over the pasta sheets and roll through setting 3. Work your way back down to setting 2 in batches if needed. Using pasta cutter, trim sheets to fit in desired lasagna pan. Lightly flour and cover with damp paper towel.

Parsnip Goat Cheese Fondutá

Using a mandolin, thinly slice parsnip. Add to small stock pot with milk, garlic and thyme. Bring to a boil the simmer until parsnip is soft and tender. Remove, thyme sprigs and add goat cheese, allow cheese to melt off heat.

Once milk mixture is cooled,transfer to blender and blitz until smooth. Pass and Strain.

Over double boiler Warm milk mixture while stirring frequently, emulsify in melted butter. Turn off heat and whisk in egg yolk, one at a time while whisking constantly. Return double boiler back to heat and continue to whisk until sauces has slightly thickened with a gloss. Season with salt and lemon. Remove from the heat and allow to cool down.

Summer Squash

Thinly slice squash on a mandolin, roughly 1/4 inch. Season with salt and pepper. In batches, sear squash over medium heat on both sides, 45 seconds each. Line a passing tray with a paper towel and allow excess oil to drain.

Radicchio Tomato Mix

On your mandolin, shave radicchio into small julliened strips. Season with salt and allow to sit for 10 minutes. Meanwhile, over medium low heat, sweat down garlic and shallot until fragrant. Add in tomato sauce and chili flakes, cook to infuse flavor. Pour tomato sauce over radicchio, mix throughly. Add lemon and adjust seasoning as needed.

Building the Lasagna

In a large pot, bring to boil heavily salted water. Blanch pasta sheets until cooked, roughly 1 minute, shock in ice bath.

In desired pan, lightly oil bottom half of pan. Use a paper towel to spread oil on the sides and greater surface of the pan. Layer lasagna by adding lasagna sheet, followed by radicchio mix, squash, and confit eggplant. Repeat for two more layers or until all food has been added making sure the last layer is the pasta sheet. Lightly spread additional raddiccio layer to to pasta sheet and top with chopped curly pasta and flax seeds.