Brazilian recipe
Simple Eggplant Lasagna (Lasanha de Berinjela)
A fuss-free and tasty take on eggplant lasagna, perfect for a light and wholesome 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
Eggplants are widely available at local markets (locally known as 'katunkuma' or standard purple eggplants found at supermarkets like Carrefour or Shoprite). For all-purpose flour, check the baking aisle of any major supermarket. Seasoned tomato sauce is easy to find in the canned food section; look for variants labeled 'bolognese' or 'herb-infused' if you prefer extra flavor. Mozzarella can be found in the dairy fridge section of large supermarkets; if unavailable, use a mild, melty local alternative cheese.
Preparation method
- Peel the eggplants
- Cut them into thick slices
- Soak the slices in a bowl of salted water
- Drain the eggplant slices and pat each one dry
- Dredge the eggplant slices in the all-purpose flour
- Fry the slices in a non-stick frying pan with a splash of cooking oil
- Lay down a base layer of eggplant in a baking dish
- Spread a layer of tomato sauce over the eggplant
- Cover with a layer of mozzarella cheese
- Repeat these layers until all ingredients are used up
- Place in a preheated oven at 220°C
- Bake for 20 minutes
- Serve your lasagna while it's nice and hot
Observations
This recipe skips the traditional pasta, using lightly breaded eggplant slices to build succulent, comforting layers with rich tomato sauce and melted cheese. It's an easy, no-fuss meal that hits the spot without being too heavy.
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