Recipe Category: Il Fresco
Chef Name: Giuseppe Musso
1 clove garlic, smashed
2 Tablespoons extra virgin olive oil
2 cans (28 ounces each) San Marzano whole peeled tomatoes
8 ounces basil leaves, julienned
1 Tablespoon Real California butter
1 to 2 cups Real California heavy cream
9 ounces grated Real California Dry Jack cheese
Salt and pepper, to taste
5-6 medium eggplants
Canola oil, as needed
9 ounces Real California Ricotta cheese
16-18 ounces Real California Fresh Mozzarella cheese, crumbled by hand
Julienned basil leaves, as needed
To prepare Sauce, sauté garlic in olive oil in saucepan until golden brown. Add tomatoes and fresh basil. Add butter and stir for 30 seconds. Add 1 cup cream and stir continuously over heat until boiling. Remove from heat and add grated Dry Jack cheese. It should have the consistency of fondue. Adjust by adding more cream or Dry Jack cheese. Season to taste with salt and pepper.
To prepare Lasagna, slice eggplant very thin, about 1/8-inch. Fly slices in canola oil until golden then drain on paper towels. Butter a half sheet pan. Add a thin layer of tomato sauce, a layer of eggplant, sprinkle with a little ricotta and mozzarella cheese. Repeat layering for 3-4 layers. Press with another pan. Continue layering and pressing after 3-4 layers until you have formed 10-12 layers. Finish top with ricotta, mozzarella and basil. Bake at 400°F for 10 minutes. Cool a little. Drain oil if needed by tipping pan. Cut into squares and plate with additional sauce if desired.
PER ORDER: Makes 16-24 appetizer servings.