Free Recipe Eggplant Lasagna Pt 2
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Eggplant Lasagna Pt 2 Recipe
See part 1
Eggplant Lasagna Pt 2 Preparation
Drain the vegetables well, then toss with olive oil, salt and pepper. Yield: 3 cups To assemble all the above: In a rectangular pan, lay down an even layer of prepared eggplant. Spread a thin layer of hunkar begendi, then a thin layer of the cheese mix, thin layer of the eggplant, thin layer of tomato/ricotta filling, layer of cheese mix and continue to repeat layer after layer. The top layer is eggplant in a decorative fashion. Brush with olive oil. Cover with foil and bake in a preheated 400 degree oven for approximately 1 hour. Upon service, cut out 2/3 inch rounds from the pan of the Lasagne. Place in a deep pasta dish. Ladle 4 ounces of hot tomato water around it. Garnish the plate with a portion of tossed fennel salata and several of the marinated bocconcini. Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9249 – ROXSAND SCOCOS Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Eggplant Lasagna Pt 2?
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