Italian Eggplant Lasagna, ala Norma

subheading: For the Tomato Sauce:

1 liter of tomato passata that you can make with our fantastic recipe or buy it already made, ready to use. We reccomend Mutti Tomato Puree (Passata)

2 cloves of garlic

3 basil leaves

fine salt to taste

subheading: The Filling:

300 g (10,5 oz) of fresh Ricotta cheese

200 g (7 oz) of grated Ricotta Salata cheese

2 medium eggplants

1 liter of extra virgin olive oil for frying

subheading: For Lasagna:

About 10 lasagna: you can make fresh homemade pasta/lasagna noodles following our step by step recipe

Directions at recipesfromitaly.com

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