Eggplant Lasagna with Ricotta & Fresh Basil

Ingredients:

1 lb. ripe tomatoes, halved and seeded
2 cloves garlic
6 T. olive oil
3 large globe eggplants, sliced lengthwise ¼” thick
2 cups ricotta
2 large eggs
1 cup fresh basil, chopped
1 cup mozzarella cheese, shredded
½ cup Asiago or Parmesan, grated
Salt & pepper, to taste

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.

Recipe Notes

When summer’s bounty is in full swing, nothing is better than the flavors of sun-ripened tomatoes, basil and cheese. Oh… and the eggplant is pretty good too! (Serves 8)

Suggested Wine Pairing

Enjoy this vegetarian dish with a fresh summer salad of mixed greens or shaved zucchini. Freshly baked bread and a glass of wine will complete the dish. Our Phantom Chardonnay would be a great choice for lovers of white wine, while the Phantom Red Blend would satisfy as well!

Buy Now