Brazilian recipe
Eggplant Lasagna (Lasanha de berinjela)
A practical and savory 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 of seasoned tomato sauce
300g mozzarella cheese
1/2 cup all-purpose flour
1 carton of seasoned tomato sauce
300g mozzarella cheese
Where to find ingredients
You can find fresh eggplants, flour, tomato sauce, and mozzarella at local supermarkets, wet markets, or neighborhood grocery stores. For a substitute, you may use zucchini if eggplants are unavailable, though the texture will differ.
Preparation method
- Peel the eggplants
- Cut them into thick slices
- Soak the slices in a bowl with water and salt
- Drain the eggplants and dry each slice thoroughly
- Dredge the eggplant slices in the all-purpose flour
- Fry the slices in a non-stick pan with a drizzle of oil
- Distribute a layer of eggplant in a baking dish
- Spread a layer of tomato sauce over it
- Cover with a layer of mozzarella cheese
- Repeat the layers until all ingredients are used
- Place in a preheated oven at 220°C
- Bake for 20 minutes
- Serve the lasagna while 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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