Brazilian recipe
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
Find fresh produce and dairy products at local markets or grocery stores. Seasoned tomato sauce is available in the pantry aisles of general supermarkets.
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 dry thoroughly.
- Dredge the eggplant slices in the all-purpose flour.
- 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.
- 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 breaded eggplant slices to create juicy, comforting layers with sauce and cheese. It is an excellent choice for those looking for a wholesome meal that is straightforward to prepare.
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