Brazilian recipe
Simple Eggplant Lasagna (Lasanha de berinjela)
A fuss-free, delicious eggplant lasagna recipe that's perfect for a light yet satisfying nutritious lunch.
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Ingredients
3 medium eggplants
1/2 cup plain flour
1 carton seasoned tomato pasta sauce
300g mozzarella, sliced or shredded
1/2 cup plain flour
1 carton seasoned tomato pasta sauce
300g mozzarella, sliced or shredded
Where to find ingredients
You can find eggplants and pantry staples like plain flour in the fresh produce and baking aisles of supermarkets like Woolworths or Coles. Seasoned tomato sauce and mozzarella are available in the pasta and dairy sections respectively. As a substitute for fresh mozzarella, bocconcini or tasty cheese can also be used if preferred.
Preparation method
- Peel the eggplants.
- Slice them into thick, even rounds.
- Place the slices in a bowl of salted water and let them soak.
- Drain the eggplant slices and pat each one thoroughly dry.
- Lightly dredge the eggplant slices in the plain flour.
- Pan-fry the slices in a non-stick frying pan with a drizzle of oil until golden.
- Arrange a single layer of eggplant in the base of a baking dish.
- Spread an even layer of tomato sauce over the eggplant.
- Top with a layer of mozzarella cheese.
- Repeat these layers until you have used all your ingredients.
- Place the dish in an oven preheated to 220°C.
- Bake for 20 minutes.
- Serve the lasagna while it is piping hot.
Observations
This lasagna skips the traditional pasta sheets, instead using lightly dusted eggplant slices to create succulent, layered stacks of flavour with rich tomato sauce and melted cheese. It's an excellent choice for anyone looking for a comforting, wholesome meal that is surprisingly straightforward to assemble.
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