So, I had some stuff.
From the CSA, I had an eggplant. I am also growing my own eggplants, and have at least three I could harvest if I wanted to use them right away or devote fridge space to them, so I really needed to use up the CSA eggplant.
I also had thinly sliced pork, leftover from last Saturday's banh mi.
Eggplant is a traditional lasagna item. Thin pork is kind of like a noodle. I had pesto, I had mozzarella cheese, I had fresh tomatoes, and I had leftover tomato sauce from another previous dish.
So I made layers. Did the eggplant on the mandolin. Layer of aggplant. Layer of sauce. Layer of pork. Layer of cheese. Layer of pesto. Repeat, finshing the top with a layer of eggplant and a layer of sauce.
I roasted it for an hour at 375, then dropped to 300 and let it sort of sit and make sure everything was cooked through for a while. The fascinating thing was, everything pulled away from the sides of the square Pyrex pan, and the sides filled with excess liquid, which I was able to just pour off, leaving a tight, tasty layered dish that was fairly easy to cut and serve.
Now all I have to do is figure out how to deal with the eggplants I'm growing.
