Brazilian recipe
Simple Eggplant Lasagna (Lasanha de berinjela)
A practical and flavorsome eggplant lasagna recipe, 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 fresh eggplants and pantry staples like flour and tomato sauce in the produce and dry goods aisles of your local supermarket. Mozzarella is available in the dairy section; if unavailable, a mild white melting cheese is a suitable substitute.
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 completely dry
- Coat 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 it
- Top with a layer of mozzarella cheese
- Repeat the layers until all ingredients are used
- Place in a preheated oven at 220°C
- Bake for 20 minutes
- Serve the lasagna piping hot
Observations
This lasagna replaces traditional pasta with lightly breaded eggplant slices, creating succulent layers with sauce and cheese. It is an excellent choice for those seeking a comforting and easy-to-prepare meal.
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