Open-Faced Mediterranean Lasagna with Eggplant, Lemon Chickpeas, and Basil Ricotta

Instructions

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   1. Preheat the oven to 220°C / 425°F. Toss the eggplant with 2 tablespoons (30 ml) olive oil, 1/2 teaspoon salt, black pepper, cumin, and sweet paprika. Spread on a baking tray and roast for 22 minutes, turning halfway through, until golden and tender.

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   2. Meanwhile, bring a large pot of water with a pinch of salt to a boil. Cook the lasagna sheets according to package directions until al dente. Drain and toss with a little olive oil to prevent sticking.

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   3. In a large skillet, heat 1 tablespoon (15 ml) olive oil over medium heat. Add half of the chopped garlic and cook for 30 seconds. Stir in the chickpeas, lemon zest, lemon juice, and a pinch of salt. Sauté for 3 to 4 minutes until the chickpeas are heated through and fragrant.

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   4. In another skillet, or the same one emptied, add the remaining olive oil if needed and cook the rest of the garlic for 30 seconds. Add the crushed tomatoes, dried oregano, a pinch of salt, and the honey if using. Cook for 8 to 10 minutes over medium heat until slightly thickened.

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   5. In a bowl, mix the ricotta with the grated Parmesan, chopped fresh basil, and a pinch of salt. Stir until smooth and evenly combined.

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   6. To assemble, place one lasagna sheet on each plate or individual baking dish. Spoon on some tomato sauce, then add roasted eggplant, lemon chickpeas, and dollops of basil ricotta. Repeat with another layer of pasta and filling to create a two-level open-faced lasagna.

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   7. Finish each serving with toasted pine nuts, a few extra basil leaves, and more black pepper if desired. Serve hot or warm.