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Eggplant and Zucchini Lasagna with Buffalo Mozzarella and Basil Pesto
🇧🇷Brazil
•View in original language
(Português)
90 min(s)
6 servings
Izabela Dolabela
@izabela- Ingredients
- Recipe
- Eggplant4 unit(s)
- Buffalo Mozzarella300 g
- Basil1 unit(s)
- Can of Peeled Tomatoes1 unit(s)
- Leek1 unit(s)
- Nuts150 g
- Parmesan200 g
- Onion1 unit(s)
- Olive oil1 cup
- Garlic (clove)2 unit(s)
- Salt and Black Pepper to taste
- Sauté the onion and leek in olive oil, place the peeled tomatoes in the pan and cook over medium heat until it reaches the texture of sauce. Season with salt and pepper and set aside.
- Blend the basil, walnuts, garlic cloves and olive oil in a blender until it reaches the creamy consistency of a pesto sauce. Season with salt and pepper and set aside.
- Sear the eggplants in a skillet to prevent them from releasing too much water.
- Mounting: Start with a layer of tomato sauce, then the eggplant/zucchini, the pesto sauce and finish with the buffalo mozzarella, repeat as many times as necessary, but always ending with the buffalo mozzarella.
- Bake in a preheated oven at 180° with grated parmesan until browned.
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