Eggplant Millefoglie

AuthorAlyssa Saltzman
RatingDifficultyBeginner

An eggplant lasagna layered with tomatoes and mozzarella

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Yields4 Servings
Prep Time40 minsCook Time30 minsTotal Time1 hr 10 mins

Ingredients
 1 eggplant
 ¾ lb ripe tomatoes
 2 tsp olive oil
 1 handful fresh basil
 56 garlic cloves
 1 lb fresh mozzarella
 shaved parmesan cheese

Directions
1

Peel and slice eggplant into 12 thin, round disks. Soak in water and salt for 30 mins. Rinse and pat dry.

2

Finely chop basil and garlic. Add salt and olive oil. Set aside

3

Place the eggplant in a single layer on a baking tray lined with parchment paper, brush lightly with olive oil.

4

Add a teaspoon of the garlic, basil, salt mixture and spread.

5

Slice the mozzarella and layer on top of the eggplant. Top with another teaspoon of herb mixture.

6

Wash and slice the tomatoes. Lay slices on top of the mozzarella and brush lightly with olive oil.

7

Repeat layering (about 3-4 layers).

8

Finish with a layer of shaved parmesan cheese.

9

Bake at 375F (190C) for 30 minutes

10

Serve hot.

Ingredients

Ingredients
 1 eggplant
 ¾ lb ripe tomatoes
 2 tsp olive oil
 1 handful fresh basil
 56 garlic cloves
 1 lb fresh mozzarella
 shaved parmesan cheese

Directions

Directions
1

Peel and slice eggplant into 12 thin, round disks. Soak in water and salt for 30 mins. Rinse and pat dry.

2

Finely chop basil and garlic. Add salt and olive oil. Set aside

3

Place the eggplant in a single layer on a baking tray lined with parchment paper, brush lightly with olive oil.

4

Add a teaspoon of the garlic, basil, salt mixture and spread.

5

Slice the mozzarella and layer on top of the eggplant. Top with another teaspoon of herb mixture.

6

Wash and slice the tomatoes. Lay slices on top of the mozzarella and brush lightly with olive oil.

7

Repeat layering (about 3-4 layers).

8

Finish with a layer of shaved parmesan cheese.

9

Bake at 375F (190C) for 30 minutes

10

Serve hot.

Eggplant Millefoglie