Brazilian recipe
Simple Eggplant Lasagna (Lasanha de berinjela)
A practical and tasty 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 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
You can find fresh eggplants and mozzarella at local markets or general grocery stores in Palau. If you have trouble finding ready-made seasoned tomato sauce, plain tomato passata seasoned with local herbs and garlic serves as an excellent substitute.
Preparation method
- Peel the eggplants.
- Cut them into thick slices.
- Soak the slices in a bowl of salted water.
- Drain the eggplants and dry each one thoroughly.
- Dredge the eggplant slices in the flour.
- 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 layers until all ingredients are used up.
- Place in an oven preheated to 220°C.
- Bake for 20 minutes.
- Serve the lasagna while it is piping hot.
Observations
This lasagna skips traditional pasta, using lightly breaded eggplant slices to create succulent layers with sauce and cheese. It is an excellent choice for those seeking a comforting meal that is straightforward to prepare.
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