Brazilian recipe
Simple Eggplant Lasagna (Lasanha de berinjela)
A straightforward and flavorful recipe for eggplant lasagna, perfect for a light and nourishing 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 fresh ingredients at your local farmers' market or supermarket produce section. Mozzarella and tomato sauce are available in the dairy and pantry aisles of any neighborhood grocery store.
Preparation method
- Peel the eggplants
- Slice them into thick rounds
- Soak the slices in a bowl of salted water
- Drain the eggplant slices and pat each one dry
- Dredge the eggplant slices in the all-purpose 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 layering process until all ingredients are used
- Place in a preheated oven at 220°C (428°F)
- Bake for 20 minutes
- Serve the lasagna while piping hot
Observations
This lasagna skips the traditional pasta sheets, using lightly breaded eggplant slices to create succulent layers with tomato sauce and cheese. It is a fantastic choice for anyone looking for a comforting meal that is simple to prepare.
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