Brazilian recipe
Easy Eggplant Lasagna (Lasanha de berinjela)
A fuss-free, flavourful take on a classic, perfect for a light and nutritious weeknight dinner.
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Ingredients
3 medium eggplants
1/2 cup plain flour
1 carton seasoned tomato pasta sauce
300g mozzarella cheese
1/2 cup plain flour
1 carton seasoned tomato pasta sauce
300g mozzarella cheese
Where to find ingredients
Eggplants (aubergines): Find these in the produce aisle of any local supermarket or at your neighbourhood weekend farmers' market.
Plain flour: Available in the baking aisle of any grocery store.
Seasoned tomato pasta sauce: Look in the pasta and sauces section; any standard 'Italian-style' or herb-infused pasta sauce works well here.
Mozzarella cheese: Usually found in the chilled dairy section. Use a block of firm mozzarella and grate it yourself for the best melt.
Plain flour: Available in the baking aisle of any grocery store.
Seasoned tomato pasta sauce: Look in the pasta and sauces section; any standard 'Italian-style' or herb-infused pasta sauce works well here.
Mozzarella cheese: Usually found in the chilled dairy section. Use a block of firm mozzarella and grate it yourself for the best melt.
Preparation method
- Peel the eggplants
- Slice them into thick rounds
- Soak the slices in a bowl of salted water
- Drain the eggplant and pat each slice thoroughly dry
- Dredge the eggplant slices in the plain 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 the top
- Cover with a layer of mozzarella cheese
- Repeat the layers until all ingredients are used up
- Place into a preheated oven at 220°C
- Bake for 20 minutes
- Serve the lasagna piping hot
Observations
This recipe skips the traditional pasta sheets, using lightly floured, pan-fried eggplant slices to create succulent layers with savoury tomato sauce and melted cheese. It is a fantastic go-to for anyone looking for a wholesome, comforting meal that is dead easy to pull together.
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