Brazilian recipe
Eggplant Lasagna (Lasanha de berinjela)
A practical and savory eggplant lasagna recipe, perfect for a light and nutritious lunch.
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Ingredients
3 medium eggplants
1/2 cup wheat flour
1 carton seasoned tomato sauce
300g mozzarella cheese
1/2 cup wheat flour
1 carton seasoned tomato sauce
300g mozzarella cheese
Where to find ingredients
Find fresh produce and dairy at local markets and grocery stores. For the wheat flour and tomato sauce, any standard pantry aisle suffices. Mozzarella is widely available in dairy sections.
Preparation method
- Peel the eggplants
- Cut them into thick slices
- Soak the slices in a bowl of water and salt
- Drain the eggplants and dry each one thoroughly
- Coat the eggplant slices in wheat 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
- Cover with a layer of mozzarella cheese
- Repeat the layers until all ingredients are used up
- Place in a preheated oven at 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 succulent layers with sauce and cheese. It is an excellent choice for those looking for a comforting and easy-to-prepare meal.
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