Ease of preparation:
Prep Time: 30 minutes
Cook time: 1 hour, 10 minutes
Servings: 7-9
Regions: Campania
Wine pairing: Red
| 1 box | BARILLA Oven Ready Lasagne |
| 1 jar | BARILLA Italian Baking Sauce |
| 1-1/2 pounds (2 medium) | eggplant |
| 3 tablespoons | extra virgin olive oil |
| 1/2 teaspoon | salt |
| 1/2 cup | ricotta cheese |
| 3 | eggs, beaten lightly |
| 1 pound | mozzarella cheese, thinly sliced |
| 3/4 cup | grated Parmigiano cheese |
| 2 tablespoons | chopped basil (optional) |
| 1/2 cup | bread crumbs |
PREHEAT oven to 350 degrees. Peel and cut eggplant into 1/2-inch cubes. Place eggplant on baking sheet and toss with olive oil and salt; bake 20 minutes or until eggplant is softened.
REMOVE from oven and cool.
STIR together Italian Baking Sauce, ricotta cheese and eggs in medium bowl for sauce mixture; set aside.
SPRAY 13 x 9 x 2 inch baking dish with non-stick cooking spray.
LAYER half of sauce mixture, 4 lasagne sheets, half of eggplant, half of mozzarella cheese, half of Parmigiano cheese and half of basil; repeat layers.
SPRINKLE with bread crumbs. Cover with foil; bake 55 minutes or until heated through and edges are bubbling. Uncover and bake an additional 10 minutes. Let stand 10 minutes before cutting.
Substitute 1 jar Barilla Italian Baking Sauce or Marinara Sauce