Do you remember the classic Sicilian pasta dish Pasta alla Norma that I posted a while back?   It's a great vegetarian dish made with eggplant, capers and tomatoes.  Well, I thought it might be fun to turn it into a lasagna for this post. 

It's very simple to make - the method I prefer for the eggplant is just to roast it in the oven instead of frying. I like it much better this way and it's in fact a lot easier and uses a lot less oil. The whole lasagna can be assembled ahead of time if you want and refrigerated.  Just bring it to room temperature a bit before popping it in the oven to bake.

 

Read the original on: The Italian Dish