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Eggplant Lasagna With Ricotta and Asiago

Real Simple
  • minutes
  • Serves

INGREDIENTS

1/2 lb

plum tomatoes, halved and seeded

1 clove

garlic

4 tbsp

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