Brazilian recipe
Simple Eggplant Lasagna (Lasanha de berinjela)
A practical and tasty recipe for eggplant lasagna, perfect for a light and nutritious lunch.
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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 ingredients at local supermarkets such as Choppies or Spar. Fresh produce is also readily available at community markets and greengrocers. If you cannot find seasoned tomato sauce, plain tomato puree or canned chopped tomatoes seasoned with herbs can be used as a substitute.
Preparation method
- Peel the eggplants
- Slice them into thick pieces
- Soak the slices in a bowl of salted water
- Drain the eggplants and pat each one dry thoroughly
- Dredge the eggplant slices in the flour
- Fry the slices in a non-stick pan with a drizzle of oil
- Arrange a layer of eggplant in a baking dish
- Spread a layer of tomato sauce over the eggplant
- Top with a layer of mozzarella cheese
- Repeat the layers until all ingredients are used
- Place in an oven preheated to 220°C
- Bake for 20 minutes
- Serve the lasagna while piping hot
Observations
This lasagna skips the traditional pasta, instead using lightly breaded eggplant slices to create succulent layers combined with sauce and cheese. It is an excellent choice for those seeking a comforting meal that is easy to prepare.
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