Eggplant Lasagna

Eggplant Lasagna
Eggplant Lasagna

Ingredients

  • 2 lbs. eggplant
  • Salt
  • 4 cups prepared marinara sauce
  • 8 oz. BelGioioso Mild Provolone cheese, sliced
  • 16 oz. BelGioioso Fresh Mozzarella cheese, sliced
  • 16 oz. BelGioioso Whole Milk Ricotta con Latte® cheese
  • 4 oz. BelGioioso Parmesan cheese, grated
  • Fresh basil, chopped

Directions

Slice eggplant into rounds, about 1/4–inch thick, salt and let sit for one hour to draw out the water.  Pat dry.

Heat a nonstick grill pan or use a grill to heat each slice of eggplant until browned on each side.

Preheat oven to 350°F.

Spread a half cup of marinara sauce on the bottom of a 9 x 9 baking pan. Top sauce with a layer of grilled eggplant slices.  Top eggplant with slices of BelGioioso Mild Provolone and dollop tablespoons of BelGioioso Ricotta con Latte® over the Provolone.  Sprinkle grated BelGioioso Parmesan over cheeses and then top with slices of BelGioioso Fresh Mozzarella.  Spread marinara sauce over layers and repeat the cheese layers. Finish with a layer of marinara sauce topped with another layer of eggplant, more marinara sauce and slices of Mild Provolone.  Finish with grated Parmesan.

Bake lasagna for 45 minutes or until cheese is melted and browning and lasagna is bubbling.  Remove from oven and let lasagna set and slightly cool before serving topped with chopped fresh basil and more grated Parmesan.  Serves 9.

Ingredients

  • 2 lbs. eggplant
  • Salt
  • 4 cups prepared marinara sauce
  • 8 oz. BelGioioso Mild Provolone cheese, sliced
  • 16 oz. BelGioioso Fresh Mozzarella cheese, sliced
  • 16 oz. BelGioioso Whole Milk Ricotta con Latte® cheese
  • 4 oz. BelGioioso Parmesan cheese, grated
  • Fresh basil, chopped

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