Eggplant and Burrata Lasagna
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Ingredients
  • Ingredients are for two servings, feel free to double or triple.
  • 3 balls of burrata
  • 1 medium eggplant cut into circles, roasted or pan sauteed in olive oil until golden crisp
  • 1 pint of colored cherry tomatoes, left whole, roasted in olive oil with fresh basil
  • 1 quart of marinara sauce, preferably homemade, (you'll have leftover)
  • 6 pasta sheets, three per serving, the kind you have to boil, cooked al'dente
  • fresh basil for garnish
Instructions
  1. Heat oven to 375 degrees. Brush 2 individual gratin dishes with olive oil.
  2. Spoon marinara on the bottom of each.
  3. Place one sheet of lasagna down and spoon marinara on top then add three slices of cooked eggplant.
  4. Gently tear into the burrata and place pieces on top of eggplant.
  5. Scatter the roasted tomatoes on top with some shredded basil.
  6. Then repeat two more times. pasta sheet, marinara, eggplant, burrata, tomatoes and basil.
  7. Place gratin dishes on a rimmed baking sheet for easy in and out of oven.
  8. Bake for about 15 minutes just until warmed and burrata has gently melted.
  9. Let it rest a few minutes before serving when sauce has stopped bubbling.
  10. Garnish with more shredded basil.
Recipe by Proud Italian Cook at http://www.prouditaliancook.com/2016/04/eggplant-burrata-lasagna.html