Brazilian recipe
Simple Eggplant Lasagna (Lasanha de berinjela)
A practical and tasty eggplant lasagna recipe, perfect for a light, nutritious, and comforting lunch.
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Ingredients
3 medium eggplants
1/2 cup all-purpose flour
1 carton seasoned tomato sauce
300g mozzarella cheese
1/2 cup all-purpose flour
1 carton seasoned tomato sauce
300g mozzarella cheese
Where to find ingredients
You can find fresh eggplants and mozzarella in the produce and dairy aisles of major grocery chains like Loblaws, Sobeys, or Metro. Seasoned tomato sauce is available in the pasta aisle. All-purpose flour is found in the baking supplies section.
Preparation method
- Peel the eggplants.
- Slice the eggplants into thick rounds.
- Place the slices in a bowl of salted water and let them soak.
- Drain the eggplant slices and pat each one thoroughly dry.
- Dredge each eggplant slice in the all-purpose flour.
- Pan-fry the slices in a non-stick skillet with a drizzle of oil until golden.
- Arrange a layer of eggplant in a baking dish.
- Spread a layer of tomato sauce over the eggplant.
- Cover the sauce with a layer of mozzarella cheese.
- Repeat the layering process until all ingredients are used up.
- Place in an oven preheated to 220°C (approx. 425°F).
- 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 filled with savory sauce and melted cheese. It is an excellent choice for those seeking a comforting yet easy-to-prepare meal that satisfies without feeling overly heavy.
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