LA CASCATA BLANCA

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. Fry 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

Recipe courtesy of Guiseppe Musso, Michael’s Downtown Italian Kitchen and Café, Long Beach, Calif.