Eggplant lasagna is a delicious alternative to traditional pasta versions, perfect for those looking for a lighter meal without sacrificing flavour. The eggplant absorbs the spices, becomes tender in the oven and goes perfectly with the cheese and sauce.
Read also
-
Gastronomy
Hotel Scrambled Eggs: Learn an easy and delicious recipe
-
Gastronomy
Learn the recipe for the irresistible creamy Biga Husband cake
-
Gastronomy
Leek Quiche Recipe: Crispy dough and creamy filling
-
Gastronomy
Cupcakes with soft sour cream: a quick recipe that melts in your mouth
In addition to being practical, it is an excellent choice for a family lunch or special dinner, and can be served as a main dish or side dish. The result is a juicy, aromatic and very comforting lasagna.
Click here to follow Metropoles Vida&Estilo channel on WhatsApp
Watch how to make eggplant lasagna:
ingredients
- 3 large eggplants
- 1 can of tomato sauce
- 1 bunch coriander cut into small pieces
- Pitted and sliced olives
- 300 grams of mozzarella cheese slices
- 300 grams of chopped meat
- 2 tablespoons olive oil
- Catupiri cheese as desired
6 photos
Conditional closure.
1 of 6
To start cooking, start with simple recipes, read the recipe carefully and follow the step-by-step instructions.
Getty Images 2 of 6
Maintain organization in the kitchen, using basic tools and making sure knives are sharp.
Getty Images 3 of 6
You should also heat pans and ovens, use low heat to avoid burning food, and pay attention to signs of food such as smell and color.
Getty Images 4 of 6
Separate and measure all ingredients before lighting the fire. This prevents you from wasting time searching for something in the middle of preparation
Getty Images 5 of 6
For beginners, low or medium heat is ideal because it gives more time to react and prevents the food from burning.
Getty Images 6 of 6
Naturally, the first attempts are not perfect. Cooking is a learning process
Getty Images
Preparation method
- Cut the eggplant into very thin slices, lengthwise.
- Grease the bottom of a baking dish with olive oil, then spread a little tomato sauce.
- Make the first layer of eggplant slices and then cover them with more sauce.
- We distribute olives and chopped coriander on top.
- Add a layer of pork.
- Repeat layers with eggplant and sauce and finish with mozzarella.
- Continue assembling until you run out of ingredients, always alternating layers.
- In the last layer, distribute the Catupiria evenly.
- Cover it with aluminum foil and place it in a preheated oven at 180 degrees Celsius for 30 minutes.
- Remove the paper and leave until golden brown.
- Serve while still hot.