Eggplant lasagna pt 2

Yield: 1 servings

Measure Ingredient
See part 1

Drain the vegetables well, then toss with olive oil, salt and pepper.

Yield: 3 cups

To assemble all the above:

In a rectangular pan, lay down an even layer of prepared eggplant. Spread a thin layer of hunkar begendi, then a thin layer of the cheese mix, thin layer of the eggplant, thin layer of tomato/ricotta filling, layer of cheese mix and continue to repeat layer after layer. The top layer is eggplant in a decorative fashion. Brush with olive oil. Cover with foil and bake in a preheated 400 degree oven for approximately 1 hour.

Upon service, cut out ⅔ inch rounds from the pan of the "Lasagne." Place in a deep pasta dish. Ladle 4 ounces of hot tomato water around it. Garnish the plate with a portion of tossed fennel salata and several of the marinated bocconcini.

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9249 - ROXSAND SCOCOS Converted by MM_Buster v2.0l.

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