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Categories:
eggplants olive oil clove garlic breadcrumbs parsley thyme basil pesto Mozzarella eggs Ricotta cheese Parmesan
Viewed: 25 - Published at: 5 years agoIngredients
- 2-3 None eggplants, sliced lengthwise
- 6 tbsp olive oil
- 1 clove garlic, chopped
- 1/2 cup breadcrumbs
- 2 stems parsley, coarsely chopped
- 3 sprigs thyme, chopped
- 4 tbsp basil pesto
- 1 cup mozzarella, sliced
- 2 None eggs, beaten
- 1 1/8 cups ricotta cheese
- 1/4 cup Parmesan, grated
Method
- Preheat oven to 425°F. Spread parchment paper in a baking tray. Place eggplant slices on tray and drizzle with 2 tbsp oil. Bake 15-20 mins, turning once. Remove from oven and reduce temperature to 375°F.
- Heat 4 tbsp oil in a pan. Saute garlic and breadcrumbs, then stir in herbs. Remove from heat.
- Grease a baking dish and line with 1 layer of eggplant slices. Season. Layer with pesto and ricotta. Cover with a layer of mozzarella slices. Pour the beaten eggs over the top.
- Continue to layer remaining eggplant, pesto, ricotta and mozzarella. Finish with a layer of eggplant. Sprinkle lasagna with breadcrumbs and Parmesan and bake for 30-40 mins. Serve garnished with parsley.
