Eggplant Lasagna With Ricotta and Asiago

By damiles1

Ingredients

• 1/2 pound plum tomatoes, halved and seeded
• 1 clove garlic
• 4 tablespoons olive oil
• kosher salt and black pepper
• 2 eggplants (about 3 pounds), sliced lengthwise 1/4 inch thick
• 1 cup ricotta
• 1 large egg
• 1/2 cup fresh basil, chopped
• 1/4 cup grated Asiago or Parmesan (1 ounce)
• 4 cups mixed greens

Details

Servings 4
Preparation time 20mins
Cooking time 40mins
Adapted from realsimple.com

Preparation

Step 1

Directions

Heat broiler. In a food processor, puree the tomatoes, garlic, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.

In 2 batches, arrange the eggplant slices on a broilerproof baking sheet, brush with 2 tablespoons of the oil, and season
with ½ teaspoon salt and ¼ teaspoon pepper. Broil until charred and tender, 3 to 4 minutes per side.

Meanwhile, in a small bowl, combine the ricotta, egg, basil, and ¼ teaspoon each salt and pepper.

Spread half the tomato sauce in the bottom of an 8-inch square baking dish. On top of it, layer a third of the eggplant slices
and half the ricotta mixture. Repeat with another layer of eggplant and ricotta. Top with the remaining eggplant and tomato
sauce. Sprinkle with the Asiago.

Reduce oven to 400º F. Bake the lasagna until bubbling, 15 to 20 minutes. Let rest for 10 minutes before serving.

Divide the greens among plates, drizzle with the remaining tablespoon of oil; sprinkle with ¼ teaspoon each salt and pepper.
Serve with the lasagna.