Brazil

Eggplant

Buffalo Mozzarella

Basil

Can of Peeled Tomatoes

Leek

Nuts

Parmesan

Onion

Olive oil

Garlic (clove)

Salt and Black Pepper

Eggplant and Zucchini Lasagna with Buffalo Mozzarella and Basil Pesto

Refogue a cebola e o alho-poró no azeite, coloque os tomates pelados na panela e deixe cozinhar em fogo médio ate que atinja a textura de molho. 
Acerte o sal e pimenta e reserve. 

Sauté the onion and leek in olive oil, place the peeled tomatoes in the pan and cook over medium heat until it reaches the texture of sauce.
Season with salt and pepper and set aside.

Bata no liquidificador o manjericão, as nozes, os dentes de alho e o azeite, até atingir a consistência cremosa de um molho pesto. Acerte o sal e pimenta e reserve. 


Blend the basil, walnuts, garlic cloves and olive oil in a blender until it reaches the creamy consistency of a pesto sauce. Season with salt and pepper and set aside.


Sele as berinjelas em uma frigideira para evitar que soltem muita água. 

Sear the eggplants in a skillet to prevent them from releasing too much water.

Montagem:
Comece com uma camada de molho de tomate, em seguida a berinjela/abobrinha, o molho pesto e finalize com a de muçarela de búfala, repita quantas vezes forem necessárias, mas sempre finalizando com a muçarela de búfala.


Mounting:
Start with a layer of tomato sauce, then the eggplant/zucchini, the pesto sauce and finish with the buffalo mozzarella, repeat as many times as necessary, but always ending with the buffalo mozzarella.


Leve ao forno pré aquecido a 180° com parmesão ralado até gratinar.

Bake in a preheated oven at 180° with grated parmesan until browned.

Eggplant and Zucchini Lasagna with Buffalo Mozzarella and Basil Pesto

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