in Recipes

Lasagne of eggplant and buffalo mozzarella on tomatoes and basil pesto

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Ingredients for 4 servings:

  • 2 eggplant(s)
  • 2 mozzarella (buffalo mozzarella)
  • 200 ml tomato sauce
  • 300 ml oil (peanut oil), for frying
  • Fresh basil for garnishing
  • Pesto:
  • 80 g basil
  • 50 g Parmesan
  • 100 ml olive oil
  • 1 tbsp pine nuts
  • ½ clove(s) garlic

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Combine all pesto ingredients in a blender and mix thoroughly. Cut the eggplant into 2 cm thick slices and fry in peanut oil. Cut the mozzarella into 1 cm thick slices. Layer the eggplant, tomato sauce, pesto, and mozzarella alternately. Bake in the oven at 220 degrees Celsius for three minutes. Garnish with basil, a little tomato sauce, and pesto.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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