Grilled eggplant lasagne with 2 cheeses

A beautiful vegetarian main dish.

Ingredients

1 whole eggplant,

1 sprig rosemary,

1 sprig thyme,

2 cloves garlic,

200 milliliters olive oil,

30 grams basil leaves,

100 milliliters sunflower oil,

2 whole tomatoes,

1 whole shallot,

2 teaspoons tomato sauce,

250 milliliters tomato juice,

12 whole cherry tomatoes,

250 grams ricotta cheese,

1 teaspoon lemon juice,

3 whole buffalo mozzarella cheese,

salt and pepper,

Instructions

Preheat the oven to 175 degrees C (345 degrees F). Slide the baking sheet in the middle of the oven and cook for approximately 8 minutes.

Slice the eggplant thinly and dry the slices with paper kitchen towels. Heat a grill pan and bake the eggplant slices on both sides in approximately 5 minutes on high heat. Rotate them 90 degrees to have checkered grill lines on the vegetable. Chop the rosemary and half of the thyme and mix the herbs with the one minced garlic clove and 2 tablespoons of olive oil and add salt and pepper to taste. Spread this oily mixture on the eggplant slices and marinate for 6 hours.

Cut the stems off the basil leaves and submerge all but 4 leaves for a few minutes in boiling water, transfer them to icewater, dry them and chop them fine and mix them with 150 ml olive oil until a pesto-like mixture. Heat the sunflower oil in a small skillet and 'deep fry' the 4 basil leaves for a few seconds. Take them out of the oil with a fork and dry them on a kitchen towel.

Quarter the tomatoes, deseed and dice the tomato meat. Finely chop the shallots and bake the onion in 2 tablespoons of olive oil (do not caramelize them). Add the tomato cubes, sauce, juice and the remaining thyme and cook this until the sauce thickens, approximately 15 minutes. Add salt and pepper to taste.

Chop the other garlic clove and add to the remaining olive oil. Half the tomatoes and warm those 2 minutes in a skillet with the garlic oil. Sprinkle them with salt and pepper. Add lemon juice, salt and pepper to the ricotta cheese.

Thinly slice the mozzarella cheese and drain the slices. Place 4 tian rings on a baking sheet and fill these rings, alternating with eggplant, tomato sauce and mozzarella cheese. Finish with eggplant and press lightly.

Divide the ricotta cheese over the four plates; five spots per plate and place the tomatoes in between the ricotta. The lasagne rings are place in the middle of the plate and the rings are taken off. Scoop some ricotta on top of the lasagne and decorate with fried basil.

Nutrition

Per Serving (excluding unknown items): 792 Calories; 78g Fat (85.6% calories from fat); 10g Protein; 19g Carbohydrate; 6g Dietary Fiber; 32mg Cholesterol; 316mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 3 Vegetable; 0 Fruit; 15 Fat.

Recipe Serves: 4Preparation Time: 1:00 hr:minTotal Time: 1:15 hr:minAuthor: Gourmet-Food.com