eggplant LASAGNE

eggplant LASAGNE

You will need

At 10 servings:

  • 2 medium eggplant (about 750g each), cut into slices 5 mm thick
  • 5 tablespoons olive or vegetable oil
  • 1 small onion, cut
  • 2 hours. The sugar spoon
  • 1 1/2 teaspoon salt
  • 1 hr. Teaspoon dried basil
  • 400g canned tomatoes
  • 12 layers of lasagna
  • 30g freshly grated parmesan
  • 225g mozzarella cheese, grate

Eggplant LASAGNE. How to cook
1. Preheat the grill. Arrange half the slices of eggplant on reshegku grilling in a pan; Lubricate both sides of 2 tbsp. spoons of oil. Roast 10 minutes, as close as possible to the fire until golden brown, turning once in the middle of cooking. Arrange on a platter. Repeat with the remaining slices and 2 of Art. spoons of oil. Heat the oven to 190 ° C

2. Prepare the tomato sauce: Preheat over medium heat the remaining oil in a four-liter saucepan. Put the onion and fry until soft. Add sugar, salt, basil and tomatoes have the juice; bring to a boil over high heat, mashing the tomatoes with a spoon. Reduce heat to low and simmer, uncovered, for 15 minutes, stirring from time to time.

3. Cooked lasagna layers on to package directions; drain the water. Pour 225 ml of tomato sauce on the bottom of the Teflon serving dish with a diameter of 20-30 cm. Put the top half of the tomato sauce lasagna so that the sheets are placed one on another and there are no gaps between them. On top of lasagna and place half of the eggplant slices and lay on top of them half the remaining sauce, then half of the parmesan and half the mozzarella.

4. Repeat with the remaining layers of lasagna, eggplant, tomato sauce, parmesan and mozzarella.

5. Bake for 40 minutes until the dish is not fully warmed up. Remove from oven. Let stand 10 minutes to make it easier to cut into portions.

eggplant LASAGNE

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