Eggplant Lasagna and Welcome Summer Solstice!

Today is the beginning of the summer and with the new season comes tomatoes, basil and all the possibilities they bring to the table.

Take a look at this eggplant lasagna. 
Instead of lasagna noodles, it’s a gratin made with layers of roasted eggplant slices, layers of tomato and onion sofrito, seasoned with fresh basil and topped with mozzarella cheese.
The tomatoes are local. 
My new grocery store is so cool, they even tell you the name of the farmers.
It’s seasoned with the basil that I’m proudly growing in terracotta planters on my new mini patio ("here, everything is mini", my son Tomás Eugenio said.)
It’s so versatile; it can be served as an appetizer, side or main dish, hot, warm and even cold. You can also freeze it before baking it. 
I hope you like my recipe and wish you a happy summer!
Eggplant Lasagna | Ingredients for 4 to 6 portions
4 medium eggplants unpeeled, finely sliced and brushed with olive oil
2 ½ cups of tomato and onion sofrito
½ cup of turn-up basil leaves
Coarse sea salt
¾ cup of shredded mozzarella cheese

Preparation
Preheat the oven to 350°F. 

In a skillet over medium heat, cook the eggplant until golden brown, on both sides. 

In a gratin dish, place one layer of eggplant and add some salt. Add a layer of sofrito and sprinkle some basil. Repeat and finish with a layer of sofrito. Evenly distribute the mozzarella on top. 

Bake it for 25-30 minutes until it is golden brown. 

Let it cool down for at least 10 minutes before serving.
To print the recipe click here.
To print the sofrito recipe, click here.

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