Cooking Instructions

• Preheat broiler.
• In a food processor, puree the tomatoes, garlic, 2 T. of olive oil and salt and pepper to taste. Set aside.
• Working in batches, arrange the eggplant on baking sheets. Brush with the remaining olive oil and season with salt and pepper. Broil until tender and slightly charred, 3-4 minutes per side.
• In a small bowl, mix the ricotta, egg, basil and salt & pepper to taste.

Assemble the Lasagna

• Coat a 9×13 baking dish with cooking spray, then layer as follows:
• Tomato sauce
• Sprinkling of mozzarella and Asiago
• Eggplant slices
• Ricotta mixture
• Layer until all ingredients are used up, but finish with a last layer of tomato sauce and cheese.
• Bake in a 400 degree oven until bubbling, about 15-20 minutes. Allow to rest for at least 15 minutes before serving.