Brazilian recipe
Easy Eggplant Lasagna (Lasanha de berinjela)
A practical and tasty eggplant lasagna recipe, perfect for a light and nutritious lunch.
0.0 / 5 by 0 Reviews
Ingredients
3 medium eggplants
1/2 cup all-purpose flour
1 box seasoned tomato sauce
300g mozzarella cheese
1/2 cup all-purpose flour
1 box seasoned tomato sauce
300g mozzarella cheese
Where to find ingredients
You can find these fresh ingredients at local supermarkets or the Cheapside Public Market. If you need a substitute for the flour, cornstarch is a common local alternative for light coating.
Preparation method
- Peel the eggplants.
- Slice them into thick rounds.
- Soak the slices in a bowl of salted water.
- Drain the eggplants and pat each slice completely dry.
- Coat the eggplant slices in the flour.
- Pan-fry the slices in a non-stick skillet with a drizzle of oil.
- Arrange a layer of eggplant in a baking dish.
- Spread a layer of tomato sauce over the eggplant.
- Cover with a layer of mozzarella cheese.
- Repeat the layers until all ingredients are used up.
- Place in an oven preheated to 220°C.
- Bake for 20 minutes.
- Serve the lasagna while hot.
Observations
This lasagna skips the traditional pasta, using lightly floured eggplant slices to create succulent layers with sauce and cheese. It is an excellent option for anyone looking for a comforting, easy-to-prepare meal.
Ratings and comments