Instructions:

Avanti Restaurant Eggplant Lasagna

Source: Avanti Restaurant of Distinction, Phoenix and Scottsdale, Arizona

1 large eggplant
1/4 cup extra-virgin olive oil
8 ounces lasagna noodles, cooked
6 ounces grated Parmesan cheese (1 cup)
Salt and pepper, to taste

Prepare grill. Peel and slice eggplant lengthwise into long, thin strips. Brush each side with olive oil and season with salt and pepper to taste. Grill over hot coals, about 3 to 4 minutes on each side. Set aside.

Pesto
1/2 cup extra-virgin olive oil
2 bunches fresh basil
3 cloves garlic
2 ounces pine nuts (about 1/2 cup)
2 ounces grated Parmesan cheese (6 tablespoons)
Salt and pepper, to taste

In the bowl of a food processor, combine olive oil, basil, garlic, pine nuts, Parmesan cheese and salt and pepper. Process for 1 minute or until finely chopped. Set aside.

Makes about 1/2 cup.

Tomato Sauce
2 tablespoons extra-virgin olive oil
3 cloves garlic, chopped
1 large ripe tomatoes
Salt and pepper, to taste
Chopped fresh basil, to taste