Brazilian recipe
Simple Eggplant Lasagna (Lasanha de berinjela)
A practical and tasty recipe for eggplant lasagna, perfect for a light and nutritious lunch.
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Ingredients
3 medium eggplants
1/2 cup all-purpose flour
1 pack seasoned tomato sauce
300g mozzarella cheese
1/2 cup all-purpose flour
1 pack seasoned tomato sauce
300g mozzarella cheese
Where to find ingredients
You can find these staples at local supermarkets or open-air fresh produce markets. Mozzarella is widely available in the dairy section of any major grocer. If traditional mozzarella is unavailable, a firm mild cheese can be used as a substitute.
Preparation method
- Peel the eggplants.
- Cut them into thick slices.
- Soak the slices in a bowl of salted water.
- Drain the eggplants and pat each one dry thoroughly.
- 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 up.
- Place in an oven preheated to 220°C.
- Bake for 20 minutes.
- Serve the lasagna while piping hot.
Observations
This lasagna skips traditional pasta, using lightly breaded eggplant slices to create juicy layers with sauce and cheese. It is a fantastic option for those seeking a comforting meal that is easy to put together.
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