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