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Eggplant Lasagna with Ricotta & Fresh Basil


  • 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!

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