Eggplant Lasagna – Fustini's Oils & Vinegars
Roll-up eggplant stuffed with ricotta and lemon, baked to perfection with tomato sauce and Parmesan—oven-ready deliciousness!
Ingredients
- 2 eggplants, cut lengthwise into ¼ inch strips
- 12 oz Ricotta cheese
- 1 lemon juiced and zested
- ½ cup fresh basil, chopped
- 1 tablespoon dry oregano
- 4 tablespoons Fustini's Gremolata olive oil
- salt and pepper to taste
- 3 cups tomato sauce
- 4 oz shredded parmesan cheese
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