Recipe of Eggplant lasagna
Eggplants are delicious and can be used to prepare many dishes, such as a delicious eggplant lasagna, a healthy alternative, ideal for reducing gluten in our diet. To make it you will need eggplants
and eggs.
Servings
4
Preparation
40 min
Cooking
20 min
Calories
155 kcal
How to Make Eggplant lasagna
Instructions
- Cut the eggplants into slices or lengthways and sprinkle salt on top of each one. Leave them in a colander for about 20 minutes so that they shed the water and lose their bitter taste. Then wash them thoroughly with water to remove excess salt.
- Heat a pan, add oil and start roasting all the eggplants on each side until they become soft and slightly scorched. Book them.
- Preheat the oven to 180ºC.
- Take the glass or clay container that you are going to use for your lasagna and first put a layer of eggplants on the bottom, then add a layer of the Bolognese sauce, making sure that it covers all the eggplants.
- Put a layer of mozzarella cheese. Then continue with another layer of eggplants, another layer of meat, etc. Add the egg between one of the layers.
- You should ensure that the last layer of your eggplant lasagna is mozzarella cheese and, above that, Parmesan cheese, everything, the 60 grams.
- Bake for 20 minutes.
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