2 medium sized firm eggplants

1 tablespoon of salt

1 pound ground, seasoned chorizo

1/2 of an onion, cubed

1/2 cup dry white wine

1 jar of premade alla vodka pasta sauce

1 teaspoon Italian seasoning

1 teaspoon sugar

1 jalapeno pepper, chopped

1 teaspoon fresh garlic

1 cup of parmesan cheese

1 cup of shredded mozzarella cheese

5 small whole mozzarella balls

8-10 leaves of basil

1 teaspoon black pepper

1 teaspoon red pepper flakes


Slice the eggplant length wise into 1/4 inch thickness.

Lay it out on a rack over a baking sheet. Sprinkle 1/2 of the salt over the eggplant slices.

This process releases the excess water from the eggplant so that you don’t end up with a watery lasagna. Don’t skip this step. Let it sit for about 10 minutes.

After 10 minutes, using a paper towel, dry each slice of the eggplant and set it aside.

Heat a grill pan or your outdoor grill to medium heat. Grill each of the slices for 2 minutes per side. Set aside until ready to layer the lasagna.

In a sauce pan on medium heat, add the chorizo and onions. Break up the chorizo while it is browning.

Once the chorizo has browned, add the white wine. Once the wine has cooked off, add in the pasta sauce, Italian seasoning, garlic, sugar, red pepper flakes, black pepper, salt and jalapeno.

Turn the heat to low and cook for 20 minutes. Once the sauce has thickened remove from the heat. And add about 5 of the leaves of basil, that has been chopped to the sauce.

To start layering the lasagna, get a good sized baking dish.

Pre- heat the oven to 375 degrees.

To the bottom of the baking dish, add a layer of sauce. Then in single layers, add some of the eggplant slices. Add a sprinkle of both parmesan and shredded mozzarella. Tear off pieces of the whole mozzarella, and add it around the dish as well.  Tear up pieces of the remaining basil and sprinkle around the dish.

Repeat this process until all of the sauce and eggplants has been used. Top off the lasagna with cheese and basil.

Place in the oven to bake for 25 minutes. The top should be golden brown.

Let it sit for 10 minutes before you cut into it.


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