INGREDIENTS
- – 4 or 5 eggplants.
- – Oil c/n.
- Stuffed:
- – 800 g of ricotta approx.
- – 500 g mozzarella approx.
- – A cup of grated parmesan.
- – Basil.
- – Salt and pepper to style.
- – A splash of olive oil.
- For the sauce:
- – Oil.
- – 1 kg of tomatoes.
- – 2 cloves of garlic.
- – Basil.
- – Salt and pepper to style.
Get pleasure from a scrumptious and straightforward eggplant lasagna with ricotta, basil and cheeses
PROCEDURE:
1. Peel the eggplants and minimize them into not very skinny slices lengthwise.
2. Organize on a beforehand oiled baking sheet. Season.
3. Place a drizzle of oil on them and bake within the oven till golden brown.
4. In a bowl, place the drained and blended ricotta to melt its texture.
5. Then add basil, half of the parmesan, diced mozzarella and a splash of olive.
6. For the sauce, dice the pearl tomatoes.
7. Warmth oil and add 2 complete cloves of garlic to taste. Withdraw. And pour the tomato. Season.
8. Cook dinner for a couple of minutes.
9. Flip off and add basil.
10. Assemble the lasagna in layers beginning with the sauce. Then a ground of
eggplants, a layer of filling, eggplants, filling, eggplants, sauce, mozzarella, parmesan and place within the oven to gratin.
