Experience the Fusion

The fusion of Mediterranean flair and Italian tradition awaits you with Zesty Pesto Eggplant Lasagna Cups—a culinary delight that’s sure to leave your taste buds craving more!

Whether you’re a seasoned foodie or a novice in the kitchen, this dish promises to impress and satisfy all palates.

Unique Recipe with Mediterranean Origins

This unique recipe traces its origins back to the sun-kissed Mediterranean shores, where the lush combination of fresh ingredients inspired culinary innovation.

Rich Flavors and Savory Goodness

Melding the rich flavors of eggplant, zesty pesto sauce, creamy ricotta cheese, and aromatic herbs, this dish offers a burst of savory goodness in every bite.

Fun Fact: The Origin of “Lasagna”

Did you know that the word “lasagna” comes from the Greek word “laganon,” which refers to a flat, unleavened dough? It has been a beloved Italian comfort food since ancient times.

Enhancing Flavors with Eggplant

To enhance the dish’s flavors, lightly salt the sliced eggplant and let it sit for 20 minutes before patting it dry and using it in the recipe.

Nutritious and Delicious

Zesty Pesto Eggplant Lasagna Cups are a nutritious choice, packed with antioxidants from eggplant and healthy fats from pesto sauce. This dish is also a great source of calcium and protein from ricotta cheese.

Storage and Following

Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for later enjoyment.

Gordon Ramsay’s Praise

This mouthwatering dish has gained a massive following, with renowned chef and food enthusiast, Gordon Ramsay, praising its bold flavors and inventive presentation.

Ingredients:

• 2 large eggplants, sliced lengthwise into thin strips
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 cup basil leaves
• 1/4 cup pine nuts
• 2 garlic cloves
• 1/2 cup extra-virgin olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease it with olive oil.
2. Lay the eggplant slices on the baking sheet and season them with salt.
3. Let them sit for about 20 minutes to draw out any excess moisture. Pat them dry with paper towels.
4. In a food processor, combine the basil leaves, pine nuts, garlic, and grated Parmesan cheese.
5. Pulse until finely chopped.
6. With the food processor running, slowly pour in the olive oil until you have a smooth and creamy pesto sauce.
7. Season with salt and pepper to taste.
8. In a separate bowl, mix the ricotta cheese with half of the pesto sauce.
9. Grease a muffin tin lightly with olive oil.
10. Layer the eggplant slices to form cups, making sure they slightly overlap to create the sides of the cups.
11. Spoon a generous amount of the ricotta mixture into each eggplant cup, pressing it down gently.
12. Sprinkle shredded mozzarella cheese over the ricotta filling.
13. Bake the lasagna cups in the preheated oven for 20-25 minutes, or until the cheese is bubbly and slightly golden.
14. Remove the lasagna cups from the oven and let them cool for a few minutes.
15. Drizzle the remaining pesto sauce over the top for an extra burst of flavor.
16. Serve the Zesty Pesto Eggplant Lasagna Cups while still warm, garnished with fresh basil leaves if desired.