This eggplant lasagna is a perfect summer dish. Lasagna noodles are substituted by slices of grilled eggplant, the sauce is a tomato and onion sofrito, sprinkled with fresh basil and top off with low fat mozzarella cheese.
- 2 large unpeeled eggplants , finely sliced
- Olive oil
- 2 ½ cups of tomato and onion sofrito
- 1/4 cup fresh basil leaves cut into julienne
- Coarse sea salt
- ¾ cup mozzarella cheese
Preheat oven to 350˚F.
Brush the eggplant slices (one side is enough) with olive oil.
In a medium-high heat grill pan, roast the eggplants until the grill marks, about 2 minutes on each side.
In a gratin mold, place a layer of eggplant and season with salt.
Add a layer of sofrito and some basil.
Repeat until finished with a layer of sofrito.
Distribute the mozzarella evenly over the top.
Bake for 25-30 minutes until the mozzarella begins to brown.
Allow to cool for at least 10 minutes before serving.