BelGioioso Cheese Eggplant Lasagna recipe

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Ingredients

2 small eggplants, sliced
1 pinch Salt
4 tablespoons corn oil
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
¼ cup onions, chopped
4 large fresh tomatoes, chopped
¼ cup Fresh basil, chopped
4 ounces BelGioioso Ricotta con Latte® cheese
1 tablespoon heavy whipping cream
1 egg
8 ounces BelGioioso Fresh Mozzarella cheese, sliced

Nutrition Info

238.4 calories
carbohydrate: 14.8 g
cholesterol: 67.3 mg
fat: 15 g
fiber: 5.5 g
protein: 12.5 g
saturatedFat: 6.5 g
servingSize: -
sodium: 186.2 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Arrange eggplant slices on paper towel and sprinkle with salt to weep out moisture, let sit for 1 hour. Heat corn oil in a deep saucepan and fry eggplant slices in the hot oil until tender. Drain oil.

  2. Heat olive oil in large saucepan, add minced garlic and onions and saute. Add chopped tomatoes and stir. Simmer for 15 minutes and add fresh basil, set sauce aside.

  3. Preheat oven to 325 degrees F. Combine Ricotta con Latte with cream, grated Parmesan, and egg to make a sauce, set aside.

  4. Spread 1/2 cup of sauce in the bottom of a gratin dish and layer with the fried eggplant slices, Fresh Mozzarella, Ricotta mixture, and tomato sauce, until ingredients are used. Place in oven and bake until warm and slightly browned, 25 to 35 minutes. Garnish with grated Parmesan before serving.

Recipe Yield

6 servings

Recipe Note

Fresh mozzarella, Ricotta con Latte, and Parmesan make this dish delicious.

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