Grilled Eggplant Lasagna Stacks
Ingredients
- 2 small eggplants, sliced
- Salt
- 4 Tbsp. corn oil
- 2 Tbsp. extra virgin olive oil
- 2 cloves garlic, minced
- 1/4 cup onions, chopped
- 4 large fresh tomatoes, chopped
- Fresh basil, chopped
- 4 oz. BelGioioso Ricotta con Latte® cheese
- 1 Tbsp. whipping cream
- 2 Tbsp. BelGioioso Parmesan cheese, grated
- 1 egg
- 8 oz. BelGioioso Fresh Mozzarella cheese, sliced
Directions
Preheat oven to 325°F.
Slice eggplant, arrange on paper towel and sprinkle with salt. Place another paper towel over eggplant and weigh down with another dish to help the eggplant weep out the moisture. Let the eggplant sit for one hour before frying in corn oil.
Heat olive oil in large sauce pan and add minced garlic and onions and sauté until almost brown. Add chopped tomatoes and fresh basil and stir. Simmer sauce for 15 minutes and set aside.
Combine BelGioioso Ricotta con Latte® with cream, grated BelGioioso Parmesan and egg to make a sauce; set aside.
Spread 1/2 cup of sauce in the bottom of a gratin dish and layer with the fried eggplant slices, BelGioioso Fresh Mozzarella, Ricotta mixture and tomato sauce. Place in oven and bake until warm and ricotta is slightly brown. Garnish with grated Parmesan before serving.