Make sauce: Put oven racks in upper and lower thirds of oven and preheat oven to 425°F. Oil a 13- by 9-inch or other 3-quart glass or ceramic baking dish and a large shallow baking pan.
Toss together tomatoes, garlic, 3 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper in baking dish, then arrange tomatoes, cut sides up, in 1 layer. Toss eggplant with remaining 3 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in baking pan.
Roast tomatoes and eggplant, switching position of dish and pan halfway through baking, until tomato skins are wrinkled and beginning to brown and eggplant is golden brown and tender, 50 minutes to 1 hour. Cool vegetables slightly in dish and pan on racks. (Leave oven on.)
When tomatoes and garlic are cool enough to handle, transfer to a cutting board (do not clean baking dish). Cut each tomato half lengthwise into 3 pieces and coarsely chop garlic. Transfer to a large bowl, then stir in eggplant and water.
Make filling and pasta while vegetables for sauce are roasting: Stir together all filling ingredients until combined well.
Cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until tender. Drain in a colander and rinse under cold running water. Lay noodles flat on a clean kitchen towel and pat dry with paper towels, then cut in half crosswise (you will have 12 noodles).
Assemble and bake lasagne: Move upper oven rack to middle position.
Spread out half of vegetable mixture in uncleaned baking dish. Lay 4 noodles on a work surface, then spread 3 tablespoons filling evenly over each noodle. Roll up noodles tightly and put rolls, seam sides down and without touching, in vegetable mixture in dish. Make 8 more rolls with remaining noodles and filling in same manner, transferring to dish.
Lightly brush rolls with water, then spoon remaining vegetables over rolls. Cover dish tightly with foil and bake until heated through, about 20 minutes.
Cooks' note: Vegetables can be roasted 1 to 2 days ahead and cooled completely, uncovered, then chilled, covered.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4584.6 Kcal (19195 kJ)
Calories from fat	543.32 Kcal
		% Daily Value*
Total Fat	60.37g	93%
Cholesterol	110.7mg	37%
Sodium	1550.72mg	65%
Potassium	1352.47mg	29%
Total Carbs	136.53g	46%
Sugars	17.73g	71%
Dietary Fiber	10g	40%
Protein	170.67g	341%
Vitamin C	45.2mg	75%
Iron	0.4mg	2%
Calcium	303.1mg	30%

Amount Per 100 g
Calories	625.03 Kcal (2617 kJ)
Calories from fat	74.07 Kcal
		% Daily Value*
Total Fat	8.23g	93%
Cholesterol	15.09mg	37%
Sodium	211.41mg	65%
Potassium	184.39mg	29%
Total Carbs	18.61g	46%
Sugars	2.42g	71%
Dietary Fiber	1.36g	40%
Protein	23.27g	341%
Vitamin C	6.2mg	75%
Iron	0.1mg	2%
Calcium	41.3mg	30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
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sweet

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