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1
Trim the stems and navels off the eggplants and cut them crosswise into rounds 1/4 inch thick.
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2
Sprinkle each slice lightly with salt.
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3
Place the rounds in a colander, standing them upright so the bitter liquid drains out of the seeds, about 40 minutes.
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4
Use a clean kitchen towel or paper towels to blot the salt and sweat from the eggplants.
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5
Meanwhile, to make the sauce, cut the tomatoes in half crosswise and remove excess seeds by pushing them out with your thumb.
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6
Chop the tomatoes.
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7
Sieve the tomato puree to remove any seeds.
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8
Combine the tomatoes and puree and set aside.
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9
Using a soft brush or clean kitchen towel, remove any dirt from the mushrooms.
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10
Dont wash them because water alters their texture.
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11
Separate the stems from the caps, discarding the stems if they are tough.
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12
Thinly slice the caps and tender stems.
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13
In a skillet over medium heat, warm the olive oil.
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14
Add the garlic, onion, and carrot and saute gently, stirring occasionally, until the vegetables are softened, about 12 minutes.
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15
Add the mushrooms and saute gently, stirring now and then, until they are tender, about 5 minutes.
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16
Add the tomatoes, puree, basil, and salt.
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17
Simmer the sauce gently for 20 minutes.
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18
While the sauce is cooking, in a skillet over medium-high heat, pour in olive oil to a depth of 1 inch.
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19
Heat the oil hot enough to make the eggplant sizzle.
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20
As soon as the oil is hot enough, but not before, slip the rounds into the hot oil.
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21
Fry on both sides, turning once, until they color, about 4 minutes on each side.
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22
Remove to paper towels to drain well.
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23
Meanwhile, bring the water to a rolling boil in a large pot.
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24
Add the lasagne and salt.
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25
Cook over high heat to maintain the boil, stirring frequently, until the noodles are not quite al dente (slightly undercooked), about 10 minutes.
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26
Drain the noodles and rinse them in cold water; drain thoroughly again and set aside flat on a sheet of waxed paper.
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27
Preheat an oven to 400 degrees F.
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28
To assemble the pasticcio, select a 9-by-12-inch baking dish.
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29
Smear the bottom of it with a tablespoon or two of the sauce.
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30
In a bowl combine the mozzarella and pecorino.
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31
Place half of the eggplant rounds in a layer over the sauce.
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32
Smear the rounds with a thin layer of the sauce.
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33
Then sprinkle with about one fourth of the cheeses.
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34
Place a single layer of lasagne noodles atop the cheeses, being sure that they are close together and side to side, not on top of one another.
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35
Spread a layer of sauce over the noodles, then sprinkle with, one third of the remaining cheeses.
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36
Arrange the remaining eggplant over that, then again, the sauce, cheese, lasagne, sauce, and cheese.
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37
To make the topping, in a bowl stir together the eggs, milk, and parmigiano.
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38
Pour it evenly over the pastiaio.
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39
Bake on the middle rack of the oven until the top is golden and the pastiaio is bubbling, about 20 minutes.
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40
Remove from the oven and allow to settle for 10 minutes before cutting into squares.
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41
Serve hot.
