Brazilian recipe
Simple Eggplant Lasagna (Lasanha de berinjela)
A straightforward and delicious 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 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 these fresh ingredients at local produce markets or general grocery stores in Honiara. If you cannot find pre-seasoned tomato sauce, plain tomato passata or canned crushed tomatoes can be used as a substitute by adding your own dried herbs like oregano or basil.
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 these layers until all ingredients are used up.
- Place in an oven preheated to 220°C.
- Bake for 20 minutes.
- Serve the lasagna while nice and hot.
Observations
This lasagna skips traditional pasta, using lightly breaded eggplant slices to create succulent layers with sauce and cheese. It is a fantastic choice for anyone looking for a comforting meal that is simple to put together.
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