SHONDA

Lasagna with eggplant 🍆
By @chefsofiaa

•Olive oil: I recommend using a good quality extra virgin olive oil.
•Eggplant! You need 2 whole eggplant
•Chili flakes: A quarter teaspoon or a large pinch of chili flakes is optional, but I think it really adds something to this dish.
•Chopped tomatoes! I recommend mutti. The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it is chopped especially finely for an abundance of tomato pieces in every bite and a rich, consistent texture.
•Fresh basil: Either use a whole bunch of fresh basil, or a tablespoon of Italian dried herbs of your choice.
•Mozarella (Fresh mozzarella is not the same as the mozzarella you get at the supermarket.
It’s fresh. Creamy. Sold in balls floating in whey. It’s the stuff they put on Neapolitan pizza)
•And of course the lasagna!
Lasagna sheets: You can either use fresh lasagna sheets or dried.

For the ricotta sauce:

•Ricotta cheese: Ricotta forms the basis of the sauce in this lasagna. No need to cook anything.

•An egg: Mixing an egg into the ricotta turns it into a spreadable consistency and will help it to set into a delicious layer in the oven.

•Garlic: This lasagna tastes gloriously garlic-y! Crush 4 whole cloves(I go for big ones!)for the sauce.

•Parmesan: You’ll need a whole cup of grated parm plus extra for sprinkling over the top of the sauce.