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Eggplant lasagne

Tracy Rutherford
  • 65 minutes
  • Serves 4

INGREDIENTS

1/2 cup

Basil, leaves

3

Eggplants

2

Garlic cloves

1

Onion

1 400 gram can

Tomatoes

1 tsp

Balsamic vinegar

1

good pinch Nutmeg

1

Salt

1

good pinch Sugar

1 tbsp

Olive oil

1

Olive oil cooking spray

300 g

Ricotta cheese, low-fat

1/2 cup

Tasty cheese, grated