Eggplant, Ricotta and Basil Lasagne
4 eggplant, sliced
1 Preheat oven to 375 F. Preheat a grill to medium.
1 bunch fresh basil, leaves removed from stems
1 pound ricotta cheese, drained
9 1/2 ounces mozzarella cheese, sliced
2 teaspoons vegetable oil
2 onions, chopped
2 cloves garlic, crushed
2 cans tomatoes - each weighing about 14 ounces - undrained and mashed
1/2 cup red wine
2 teaspoons sugar
2 Place eggplant slices in a colander set over a bowl and sprinkle with salt. Stand for 10 minutes, then rinse under cold running water and pat dry with absorbent kitchen paper.
3 Brush eggplant slices with oil. Grill for 2-4 minutes each side or until golden.
4 To make sauce, heat oil in a saucepan over a medium heat. Add onions and garlic. Cook, stirring constantly, for 3 minutes or until onions are soft. Stir in tomatoes, wine and sugar. Bring to the boil, then reduce heat and simmer for 10 minutes or until sauce reduces and thickens.
5 Line the base of an ovenproof dish with one-third of the eggplant slices. Top with one-third of the basil leaves, one-third of the tomato sauce, one-third of the ricotta cheese and one-third of the mozzarella cheese. Repeat layers finishing with a layer of mozzarella cheese. Bake for 30 minutes or until hot and bubbling and top is golden.
Serving suggestion: For a complete meal, serve this lasagne with wholegrain bread or rolls and a tossed green salad.
yummy, good for a lo carb diet
sandy, grand junction colorado
A good recipe for those who don't love eggplant as well as those who do. I suggest shredding the moz rather than slicing tho' - easier to divide into 3 portions.
JJ, N. California
THE best eggplant lasagne recipe ever! Don't skimp on cheap ingredients... Get the best canned tomatoes and splurge on ricotta... The more cheese and fresh basil, the better! I've made this dozens of times and it is a HUGE hit EVERY TIME!
Jocelyne, Vancouver, BC
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