Pasta

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
Eggplant and Buffalo Mozzarella Lasagna on Tomato and Basil Pesto
Eggplant and Buffalo Mozzarella Lasagna on Tomato and Basil Pesto

Instructions

  1. Mix all the pesto ingredients together well in the blender.
  2. Cut the aubergine into 2 cm thick slices and deep-fry in peanut oil.
  3. 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.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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