Cooking with Balsamic Vinegar

Aubergine Lasagna with hot chili Balsamic glaze

Ingredients:

2 big aubergines (eggplants)
350 g of Tomato Sauce with Basil Leonardi
1 egg
250 g of mozzarella cheese
100 g of grated Parmesan cheese
EVOO
Salt (and coarse salt)
Chili pepper Balsamic Glaze Leonardi

Preparation:

  1. Wash the aubergines, remove the edges and cut in slices. Put the slices in a bowl with salt and add something heavy on top so they can drain from liquids and bitterness. (leave them at least for 30 minutes)
  2. Put the slices on a hot plate previously oiled and grill on both sides.
  3. In the meantime, heat in a pan the tomato sauce with a bit of olive oil.
  4. Cut the mozzarella cheese in thin slices
  5. At the bottom of an oven dish, put a layer of sauce
  6. Add a layer of aubergines on top of the sauce
  7. Add another layer of tomato sauce
  8. Add the parmesan cheese with the herbs
  9. Add a layer of mozzarella slices
  10. Add a little bit of olive oil
  11. Finally add a thin layer of beaten egg
  12. Start again the same combination of layers aubergines-sauce-parmesan-mozzarella-oil-egg
  13. Finish the third layer with aubergines-sauce-parmesan-mozzarella-oil-egg and pour the remaining beaten egg on top
  14. Bake in hot oven for 30 minutes at 180°C.
  15. Take out the aubergine lasagna and leave on rest so that it becomes harder
  16. Cut in portions and serve in individual plates, garnishing with Chili hot pepper Balsamic Glaze.
Back to recipes

Information request

Use the contact form to ask information about the selected recipe.
Fields marked with an asterisk (*) are mandatory.

Please read the Privacy Practices