Brazilian recipe
Simple Eggplant Lasagna (Lasanha de berinjela)
A practical and flavorful eggplant lasagna recipe, 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
300 g mozzarella cheese
1/2 cup all-purpose flour
1 box seasoned tomato sauce
300 g mozzarella cheese
Where to find ingredients
Find eggplants, wheat flour, seasoned tomato sauce, and mozzarella in the produce section, baking aisle, canned goods, and dairy case of local supermarkets or neighborhood grocery stores.
Preparation method
- Peel the eggplants
- Cut them into thick slices
- Soak the slices in a bowl of water and salt
- Drain the eggplants and pat each slice dry
- Coat the eggplant slices in the flour
- Fry the slices in a nonstick skillet with a drizzle of oil
- Arrange a layer of eggplant in a baking dish
- Spread on a layer of tomato sauce
- Cover with a layer of mozzarella cheese
- Repeat the layers until all the ingredients are used up
- Place in the preheated oven at 220°C
- Bake for 20 minutes
- Serve the lasagna piping hot
Observations
This lasagna skips the traditional pasta and uses lightly breaded eggplant slices, building juicy layers with sauce and cheese. It is a great choice for anyone looking for a comforting meal that is easy to prepare.
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