Eggplant Lasagna With Ricotta/parmesan Cheese
Rating: 5/5 - Votes: 1 - Views: 14127
A very delectable and hearty recipe of no pasta Lasagna.
Total servings: 4
Calories:
Pre-Prep time: 20 min
Preperation time: 20 min
Occasion: Any
Cuisine: Pakistani
Effort: Average
Best for: All
How to serve: Hot
Ingredients:
1/2 pound plum tomatoes, halved and seeded
1 clove garlic
4 tablespoons olive oil
Salt and black pepper to taste
2 eggplants (about 3 pounds), sliced lengthwise 1/4 inch thick
1 cup ricotta
1 large egg
1/2 cup fresh basil, chopped
1/4 cup grated Parmesan (1 ounce)
4 cups mixed greens(salad leaves)
Preparation:
Heat broiler. In a food processor, puree the tomatoes, garlic, 1 tablespoon of the oil, and ¼
teaspoon each salt and pepper.
In 2 batches, arrange the eggplant slices on a broilerproof baking sheet, brush with 2
tablespoons of the oil, and season with ½ teaspoon salt and ¼ teaspoon pepper. Broil until
charred and tender, 3 to 4 minutes per side.
Meanwhile, in a small bowl, combine the ricotta, egg, basil, and ¼ teaspoon each salt and
pepper.
Spread half the tomato sauce in the bottom of an 8-inch square baking dish. On top of it,
layer a third of the eggplant slices and half the ricotta mixture. Repeat with another layer of
eggplant and ricotta. Top with the remaining eggplant and tomato sauce. Sprinkle with the
Parmesan.
Reduce oven to 400º F. Bake the lasagna until bubbling, 15 to 20 minutes. Let rest for 10
minutes before serving.
Divide the greens among plates, drizzle with the remaining tablespoon of oil; sprinkle with ¼
teaspoon each salt and pepper.
Serve with the lasagna.
