How to make eggplant lasagna
Eggplant lasagna is the perfect option for those who want to consume a delicious dish but without too many calories, in addition to becoming an ideal alternative for those who prefer a vegetarian diet. Using eggplant instead of pasta you can create a dish full of flavor and perfect to enjoy this versatile vegetable. If you want to prepare this recipe step by step, at unComo.com we explain how to make eggplant lasagna and you leave everyone surprised with its rich flavor.
Steps to follow:
Eggplant lasagna is a delicious alternative that is not too complex to make if you have already prepared lasagne before. To begin with, it is very important that the eggplant releases the excess water, so when cooked it will be much more consistent.
To achieve this you will have to wash and peel the eggplants, then you will have to cut them into horizontal sheets of approximately half a centimeter that will serve as the pasta in this dish. Place the extended sheets on a plate and sprinkle them well with coarse salt, then let them release the water for at least 30 minutes, although the longer it spends the better.
In the meantime you can prepare the sauce of your eggplant lasagna. To do this, cut into small pieces or crush the two cloves of garlic, in addition to cutting the onion into small cubes. Add two tablespoons of olive oil to a frying pan and bring to medium heat, incorporate the onion and poach it cooking until it is slightly transparent, then add the garlic and let cook for 3 minutes.
Then you must incorporate the crushed tomato, stir well and add salt, pepper and oregano to taste. If you have other herbs such as basil or parsley it is recommended to add a little to give greater taste to the salsa. Cook over medium low heat stirring frequently until the sauce has thickened and acquired an intense red color. Correct the pepper salt until it is to your liking and remove from the heat when it is ready.
Preheat the oven to 200 °C and get ready to brown the eggplants a little. To do this, pre-wash the eggplants with cold water to remove the salt, dry them very well and then reserve.
In a frying pan add 4 tablespoons of olive oil and bring over medium heat. Gradually incorporate the eggplant slices and allow them to brown for a few minutes on both sides to give it more flavor, it is important that you go little by little without stacking the sheets. Then drain very well on a plate with absorbent paper.
Once ready, you can start editing your eggplant lasagna. On a deep, wide and oven-safe tray, add a little oil and flour and spread well until it is covered in order to prevent the lasagna from sticking.
Place a layer of eggplant, one of mozzarella cheese and another of ricotta cheese, dress with Italian herbs, if you are not a vegetarian place the slices of ham and then add a layer of tomato sauce. Repeat until the tray is filled, taking care that it is not very close so that it does not come out during cooking. The final layer should be covered with tomato sauce and abundant Parmesan cheese.
Cover the tray with aluminum foil and bake at 200 oC for half an hour. After this time remove the aluminum foil and let cook until the Parmesan cheese is completely gratin.
Remove your eggplant lasagna from the oven and let stand 5 minutes before cutting and eating. This recipe is really delicious, so dare to try it and suck your fingers with the results.
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