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 (approx. 340g) seasoned tomato sauce
300g mozzarella cheese
1/2 cup all-purpose flour
1 box (approx. 340g) seasoned tomato sauce
300g mozzarella cheese
Where to find ingredients
Fresh produce like eggplants can be found in the fresh vegetable section of local supermarkets or open-air markets. Flour, canned tomato sauce, and mozzarella are available in the dry goods and dairy aisles, respectively.
Preparation method
- Peel the eggplants.
- Slice them into thick rounds or strips.
- Place the slices in a bowl filled with salted water to soak.
- Drain the eggplants well and pat each slice thoroughly dry.
- Dredge the eggplant slices lightly 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 eggplant.
- Cover with a layer of mozzarella cheese.
- Repeat the layering process 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 sheets, using lightly floured eggplant slices to create succulent layers filled with sauce and cheese. It is a wonderful choice for those seeking a comforting meal that is remarkably easy to assemble.
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