Lasagne alla Melanzane copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati Recipe
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Ingredients
- 1 pound of fresh pasta for lasagna
- 2 lbs fresh eggplant- sliced and grilled
- 1 lb fresh mozzarella or scamorza
- 1handful of fresh basil
- 1 tsp dried oregano
- 2 lbs fresh tomatoes or 2-16 ounce cans of plum tomatoes
- 4 tablespoons of extra virgin olive oil
- 4 tblsps of grated parmigiana-reggiano cheese
- 2 cloves garlic-whole
Directions
- In saute pan, place in olive oil, 2 cloves garlic. Saute for 1 minute or until garlic is just turning golden. Remove garlic. Add in tomatoes and oregano. Stir and cook for 20 minutes.
- In baking pan, place thin layer of sauce, one layer of pasta, one layer of eggplant slices, then thinly sliced mozzarella, sauce, freshly chopped basil. Repeast till all ingredients are used up ending with slices of eggplant,mozzarella, sauce on top. Bake in oven preheated to 400 degrees for 20 minutes. Then sprinkle grated parmigiana cheese on top and bake for another 20 minutes. Put under broiler for last 5 minutes or until cheese bubbles. Serve hot.
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