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Eggplant Lasagna With Ricotta/parmesan Cheese

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Rating 5/5.0
 
Occasion: Any   Total servings: 4
Cuisine: Pakistani   Calories:
Effort: Average   Pre-Prep time: 20 min
Best for: All   Preperation time: 20 min
How to serve: Hot    

Eggplant Lasagna With Ricotta/parmesan Cheese recipe by maham at DesiRecipes.com.
A very delectable and hearty recipe of no pasta Lasagna.


Ingredients
1/2 pound plum tomatoes, halved and seeded
1 cloveClick to find more about clove garlicClick to find more about garlic
4 tablespoons olive oil
SaltClick to find more about Salt and black pepperClick to find more about black pepper to taste
2 eggplants (about 3 pounds), sliced lengthwise 1/4 inch thick
1 cup ricotta
1 large egg
1/2 cup fresh basilClick to find more about basil, chopped
1/4 cup grated Parmesan (1 ounce)
4 cups mixed greens(salad leaves)


Preparation
Heat broiler. In a food processor, puree the tomatoes, garlicClick to find more about garlic, 1 tablespoon of the oil, and ¼
teaspoon each saltClick to find more about salt and pepper.
In 2 batches, arrange the eggplantClick to find more about eggplant slices on a broilerproof baking sheet, brush with 2
tablespoons of the oil, and season with ½ teaspoon saltClick to find more about salt and ¼ teaspoon pepper. Broil until
charred and tender, 3 to 4 minutes per side.
Meanwhile, in a small bowl, combine the ricotta, egg, basilClick to find more about basil, and ¼ teaspoon each saltClick to find more about salt and
pepper.
Spread half the tomatoClick to find more about tomato sauce in the bottom of an 8-inch square baking dish. On top of it,
layer a third of the eggplantClick to find more about eggplant slices and half the ricotta mixture. Repeat with another layer of
eggplantClick to find more about eggplant and ricotta. Top with the remaining eggplantClick to find more about eggplant and tomatoClick to find more about tomato sauce. Sprinkle with the
Parmesan.
Reduce oven to 400º F. Bake the lasagna until bubbling, 15 to 20 minutes. Let rest for 10
minutes before serving.
Divide the greens among plates, drizzle with the remaining tablespoon of oil; sprinkle with ¼
teaspoon each saltClick to find more about salt and pepper.
Serve with the lasagna.



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