Receta Lasagna with Eggplant, Cherry Tomatoes, Mozzarella and Basil

The lasagna pasta for two people is made from 200gr of flour and 2 eggs. (A litle shy of half pound .44 or 7 oz)

Cook the pasta in salted boiling water.

Cook 200 gr (1/2 lb) tomatoes in a pan with olive oil. In another pan cook one sliced eggplant in olive oil.

Make bechemelle sauce with 1/2 liter of milk, 35 gr of butter and 35 gr of flour. (2.11 cups of milk, 1.25 ozs of butter and milk) Once mixed well add the eggplant and simmer.

Next butter the pan.

Add a layer of pasta, the bechemelle and eggplant sauce and parmesan.

Add cherry tomatoes.

After dicing one package of mozarella, add with some chopped basil.

Continue to layer pasta, eggplant bechemelle, cherry tomatoes, mozarella, basil and parmesan. Bake in oven for 40 minutes at 250°C (95°F).

Drizzle with olive oil.

I apologize for not having better quality photos. My client and I only had cell phones to take pictures with today! See you next week!! Your Chef, Fabio