Freshly flavored vegetarian lasagna baked in ramekins for easy personal portions.
Author: One Moore Bite
Makes: 4
Ingredients
1 medium eggplant
½ cup pesto
2 teaspoons olive oil
⅓ cup diced sundried tomatoes
⅓ cup graded Grana Padano
½ cup shredded mozzarella
Zest of 1 lemon
¼ cup chopped pistachios
Instructions
Preheat the oven to 375 degrees F and brush four 8 ounce ramekins lightly with olive oil.
Trim the ends off the eggplant and, using a sharp knife, slice it lengthwise into several very thin (about ⅛") slices. You'll need 8 slices total and will probably have some eggplant leftover.
Scoop 1 teaspoon of pesto into the bottom of each ramekin and press two slices of eggplant down on top of it in an X shape with the ends hanging over the sides.
Layer the lasagna with pesto, sundried tomatoes, and cheese and fold down two of the eggplant strips on top. Repeat the filling layer and fold the last two eggplant strips on top.
Top the eggplant with the remaining pesto and cheese and pistachios and bake for 20-25 minutes until the cheese is golden brown and bubbly. Allow to cool 5 minutes before digging in!