Brazilian recipe
Simple Eggplant Bake (Lasanha de berinjela)
A practical and tasty eggplant bake recipe, perfect for a light and nutritious lunch.
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Ingredients
3 medium eggplants
1/2 cup all-purpose flour
1 carton seasoned tomato sauce
300g mozzarella cheese
1/2 cup all-purpose flour
1 carton seasoned tomato sauce
300g mozzarella cheese
Where to find ingredients
Find fresh eggplants and mozzarella at local supermarkets like Shoprite or Spar. All-purpose flour and tomato sauce are available in the dry goods aisle. If fresh mozzarella is unavailable, standard sliced cheese works as a 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.
- 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 top.
- Cover with a layer of mozzarella cheese.
- Repeat the layering process until all ingredients are used.
- Place in a preheated oven at 220°C.
- Bake for 20 minutes.
- Serve the bake while it is piping hot.
Observations
This dish skips the traditional pasta, using lightly floured eggplant slices to create 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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