Eggplant lasagna with homemade ricotta
What does it include?
Ingredients
- 2 large eggplants
- 250 g of turf
- 400 ml homemade tomato sauce
- 100 g grated mozzarella cheese
- 50 g grated parmesan
- 1 clove of garlic
- Oil, salt, pepper and fresh basil
How to prepare it step by step?
Preparation
- Preheat the oven to 180°C. While it is heating, cut the eggplants into thin slices lengthwise. Sprinkle the sheets with salt and let them rest for 10 minutes to release the bitterness. Then, dry the eggplants with kitchen paper.
- Chop the garlic finely and mix it with the homemade tomato sauce. Salt and pepper to taste. For an extra layer of flavor, consider adding a touch of basil or Italian herbs to the sauce.
- Lightly grease a baking dish with olive oil. Begin by placing a layer of eggplants at the bottom, then cover with a little tomato sauce, add spoonfuls of ricotta, and repeat the process until you fill the dish (about 3 layers).
- Sprinkle the grated mozzarella cheese and Parmesan over the top, ensuring even coverage.
- Bake for 25-30 minutes, or until the cheese is melted and lightly browned on top. Look for a golden hue and a bubbly texture as signs of doneness.
- Let the lasagna rest for 5 minutes before cutting and serving. Garnish with fresh basil leaves to enhance the dish's aroma and presentation.
Full description
Indulge in a delectable twist on classic lasagna, where tender slices of eggplant replace traditional pasta. Each layer is packed with creamy homemade ricotta and a rich, aromatic tomato sauce, all topped with a golden blend of mozzarella and parmesan. This dish offers a delightful balance of flavors and textures, perfect for those who appreciate the essence of Italian cuisine. The subtle smokiness of the eggplant pairs beautifully with the tangy tomato sauce, creating a harmonious and satisfying meal. For the best experience, serve with a sprinkle of fresh basil for an aromatic finish.
