Eggplant Pesto Mini Lasagnas
 
Prep Time
Cook Time
Total Time
 
Freshly flavored vegetarian lasagna baked in ramekins for easy personal portions.
Author:
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
  1. Preheat the oven to 375 degrees F and brush four 8 ounce ramekins lightly with olive oil.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
Nutrition Information
Serving Size: 4 Calories: 429 Fat: 39g Saturated fat: 8g Unsaturated fat: 29g Carbohydrates: 12g Sugar: 5g Sodium: 291mg Fiber: 6g Protein: 11g Cholesterol: 19mg
Recipe by PurposeFull Life at http://www.lifepurposefull.com/mini-eggplant-lasagnas-with-pesto/