Brazilian recipe
Simple Eggplant Lasagna
A quick and flavorful take on eggplant lasagna, perfect for a light, nutritious weeknight dinner.
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Ingredients
3 medium eggplants
1/2 cup all-purpose flour
1 jar (approx. 300g-350g) seasoned tomato sauce
300g mozzarella cheese, shredded or sliced
1/2 cup all-purpose flour
1 jar (approx. 300g-350g) seasoned tomato sauce
300g mozzarella cheese, shredded or sliced
Where to find ingredients
Eggplants are widely available in the produce section of any standard grocery store. All-purpose flour is found in the baking aisle. For the seasoned tomato sauce, look for a quality 'marinara' or 'pasta sauce' in the canned goods or Italian section. Mozzarella can be found in the dairy aisle; for the best result, use fresh mozzarella or a high-quality block cheese rather than the pre-shredded variety.
Preparation method
- Peel the eggplants
- Slice them into thick, even rounds
- Soak the slices in a bowl of salted water for about 15 minutes to remove any bitterness
- Drain the eggplant slices thoroughly and pat each one completely dry
- Lightly dredge each eggplant slice in the all-purpose flour
- Fry the slices in a non-stick skillet with a drizzle of oil until golden
- Spread a thin layer of tomato sauce in a baking dish, then add a layer of eggplant
- Spread a generous amount of tomato sauce over the eggplant
- Top with a layer of mozzarella cheese
- Repeat the layering process until all ingredients are used up
- Place the dish in a preheated oven at 220°C (425°F)
- Bake for 20 minutes until the cheese is bubbling and golden
- Serve your lasagna piping hot
Observations
This recipe skips the traditional pasta, using lightly breaded eggplant slices to create juicy, comforting layers with rich tomato sauce and melted cheese. It is a fantastic option for a no-fuss, hearty vegetarian meal that comes together easily.
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