BelGioioso Cheese Eggplant Lasagna
Fresh mozzarella, Ricotta con Latte, and Parmesan make this dish delicious.
- Serves: 6 persons
- 2small eggplants, sliced
- 1pinch Salt
- 4tablespoons corn oil
- 2tablespoons extra-virgin olive oil
- 2cloves garlic, minced
- ¼cup onions, chopped
- 4large fresh tomatoes, chopped
- ¼cup Fresh basil, chopped
- 4ounces BelGioioso Ricotta con Latte® cheese
- 1tablespoon heavy whipping cream
- 8ounces BelGioioso Fresh Mozzarella cheese, sliced
Step 1Arrange eggplant slices on paper towel and sprinkle with salt to weep out moisture; let sit for 1 hour. Heat corn oil in a deep saucepan and fry eggplant slices in the hot oil until tender. Drain oil.
Step 2Heat olive oil in large saucepan, add minced garlic and onions and saute. Add chopped tomatoes and stir. Simmer for 15 minutes and add fresh basil; set sauce aside.
Step 3Preheat oven to 325 degrees F. Combine Ricotta con Latte with cream, grated Parmesan, and egg to make a sauce; set aside.
Step 4Spread 1/2 cup of sauce in the bottom of a gratin dish and layer with the fried eggplant slices, Fresh Mozzarella, Ricotta mixture, and tomato sauce, until ingredients are used. Place in oven and bake until warm and slightly browned, 25 to 35 minutes. Garnish with grated Parmesan before serving.