Eggplant lasagna is a delicious option for those looking for a healthy and tasty alternative to traditional meat lasagna.
Eggplant lasagna
Servings
4
servingsPrep time
30
minutesCooking time
30
minutesHere is a simple recipe for you to try:
Ingredients
2 large eggplants
2 cups grated mozzarella cheese
1 cup grated parmesan cheese
2 cups tomato sauce (can be homemade or store-bought)
1 tablespoon olive oil
2 minced garlic cloves
1/2 chopped onion
1 teaspoon of oregano
1 teaspoon basil
Salt and pepper to taste
Vegetable oil for grilling eggplants
Directions
- Wash the eggplants and cut them into longitudinal slices about 0.5 cm thick.
- Place the eggplant slices in a colander and sprinkle salt over them.
This will help remove excess moisture and bitterness.
Let it rest for about 20 minutes. - While the eggplants are resting, prepare the tomato sauce: heat the olive oil in a pan over medium heat.
Add chopped onion and garlic and sauté until soft and translucent.
Add the tomato sauce, oregano, basil, salt and pepper.
Let it cook on a low heat for about 10 minutes to develop the flavor. - Wash the eggplant slices with water to remove the salt and dry them with a paper towel.
- Preheat the oven to 180°C.
- In a frying pan, add a little vegetable oil and grill the eggplant slices until tender and lightly browned.
Reserve. - In a refractory, spread a thin layer of tomato sauce on the bottom.
Place a layer of eggplant slices over the sauce.
Then add a layer of grated mozzarella cheese on top.
Repeat the layers until you run out of ingredients, ending with a layer of sauce and mozzarella cheese. - Sprinkle the grated Parmesan cheese over the last layer.
- Cover the refractory with aluminum foil and place in the preheated oven for approximately 25-30 minutes.
- Remove the foil and let the eggplant lasagna bake for another 10-15 minutes, or until the cheese is golden brown and bubbly.
- Remove from oven and let rest for a few minutes before serving.
