An eggplant lasagna layered with tomatoes and mozzarella
[cooked-sharing]
Ingredients
1 eggplant
¾ lb ripe tomatoes
2 tsp olive oil
1 handful fresh basil
56 garlic cloves
1 lb fresh mozzarella
shaved parmesan cheese
Directions
1
Peel and slice eggplant into 12 thin, round disks. Soak in water and salt for 30 mins. Rinse and pat dry.
2
Finely chop basil and garlic. Add salt and olive oil. Set aside
3
Place the eggplant in a single layer on a baking tray lined with parchment paper, brush lightly with olive oil.
4
Add a teaspoon of the garlic, basil, salt mixture and spread.
5
Slice the mozzarella and layer on top of the eggplant. Top with another teaspoon of herb mixture.
6
Wash and slice the tomatoes. Lay slices on top of the mozzarella and brush lightly with olive oil.
7
Repeat layering (about 3-4 layers).
8
Finish with a layer of shaved parmesan cheese.
9
Bake at 375F (190C) for 30 minutes
10
Serve hot.
CategoryAppetizers
Ingredients
Ingredients
1 eggplant
¾ lb ripe tomatoes
2 tsp olive oil
1 handful fresh basil
56 garlic cloves
1 lb fresh mozzarella
shaved parmesan cheese