The Eggplant Lasagna It is the perfect option for those who want to consume a delicious dish but without too many calories, as well as becoming an ideal alternative for those who prefer a vegetarian diet. Using the eggplant instead of the 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 OneHowTo we explain how to make eggplant lasagna and you leave everyone surprised with its rich flavor.
2 hours
Low difficulty
Ingredients:
Steps to follow:
1
Eggplant lasagna is a delicious alternative that is not too complex to make if you have previously prepared lasagna. To begin it is very important that the eggplant release excess waterIn this way, when cooked, it will be much more consistent.
To achieve this, you will have to wash and peel the aubergines, then you will have to cut them into horizontal slices of approximately half a centimeter that will serve as the pasta in this dish. Place the slices on a plate and sprinkle them well with coarse salt, then let them drip for at least 30 minutes, although the longer it passes the better.
2
Meanwhile you can prepare the sauce of your aubergine 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 pan and bring to medium heat, add the onion and mash it until it is slightly transparent, then add the garlic and cook for 3 minutes.
Then you should add 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 the sauce more flavor. Cook over low-medium heat, stirring frequently, until the sauce has thickened and turned deep red. Correct the salt and pepper until it is to your liking and remove from the heat when it is ready.
3
Preheat the oven to 200 ºC and prepare to brown the aubergines a little. To do this, previously wash the aubergines 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 to medium heat. Add the aubergine sheets little by little 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.
4
Once ready, you can start assembling your Eggplant Lasagna. In a deep, wide, oven safe tray, add a little oil and flour and spread well until covered to prevent the lasagna from sticking.
Place a layer of aubergines, one of mozzarella cheese and another of ricotta cheese, season 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 full, making sure that it is not too close to the edge so that it does not come out during cooking. The final layer should be covered by tomato sauce and plenty of Parmesan cheese.
5
Cover the tray with aluminum foil and bake at 200ºC for half an hour. After this time, remove the aluminum foil and cook until the Parmesan cheese is completely gratin.
Withdraw your Eggplant Lasagna from the oven and let it rest for 5 minutes before cutting and eating. This recipe is really delicious, so go ahead and try it and lick your fingers with the results.
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