Gluten-Free Eggplant Lasagna with Burrata
This gluten-free, all-veggie "lasagna" uses veggies like eggplant instead of pasta to separate its slow-cooked, tender layers with rich and creamy Burrata.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cleanplates.com.
Ingredients
- 1 medium-large eggplant (1½ pounds), peeled and cut in twelve 1/3-inch slices
- Sea salt and freshly ground pepper
- 1 large zucchini (12 ounces)
- 2 tablespoons fresh lemon juice
- Extra-virgin olive oil
- 2 pints multicolored grape or cherry tomatoes
- 1 burrata cheese (8 ounces)
- Aged balsamic vinegar for drizzling
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