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 box seasoned tomato sauce
300g mozzarella cheese
1/2 cup all-purpose flour
1 box seasoned tomato sauce
300g mozzarella cheese
Where to find ingredients
You can find fresh eggplants and mozzarella at local markets in Port Vila or major supermarkets like Au Bon Marché. If you prefer a lighter crunch, you can substitute the all-purpose flour with a small amount of cornstarch.
Preparation method
- Peel the eggplants
- Cut them into thick slices
- Soak the slices in a bowl of salted water
- Drain the eggplants and pat each slice dry thoroughly
- Dredge the eggplant slices in the all-purpose flour
- Fry the slices in a non-stick pan with a drizzle of oil
- Arrange 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 an oven preheated to 220°C
- Bake for 20 minutes
- Serve the lasagna while hot
Observations
This lasagna skips the traditional pasta, using lightly breaded eggplant slices to create succulent layers with sauce and cheese. It is an excellent option for anyone looking for a comforting and easy-to-prepare meal.
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