Eggplant and Buffalo Mozzarella Lasagna on Tomato and Basil Pesto
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 eggplant (s)
- 2 mozzarella (buffalo mozzarella)
- 200 ml tomato sauce
- 300 ml oil (peanut oil), for deep-frying
- Fresh basil for garnish
- Pesto :
- 80 g basil
- 50 g parmesan cheese
- 100 ml olive oil
- 1 tablespoon pine nuts
- 0.5 clove ½ garlic
Print Recipe
Pin Recipe Instructions
- Mix all the pesto ingredients together well in the blender.
- Cut the aubergine into 2 cm thick slices and deep-fry in peanut oil.
- Cut the mozzarella into 1 cm thick slices. Layer alternately eggplant, tomato sauce, pesto and mozzarella on top of each other. Bake in the oven at 220 degrees for three minutes. Garnish with basil, a little tomato sauce and pesto.
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