- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 420 kcal
Quick summary
“Delicious Eggplant Lasagna: Versatile and nutritious dish for dinner, great for those looking for a variety of flavors and natural ingredients.”
What you need to know
- Easy to prepare with a preparation time of 20 minutes and cooking of 30 minutes.
- Combination of eggplant and high-quality cheeses, resulting in a nutritious and flavorful dish.
- Possible substitution of eggplant for zucchini for a gluten-free version.
- Fully plant-based version possible by replacing cheeses with vegan cheeses.
Ingredients
Main
- 4 medium eggplants, cut into thin slices
- 500g of tomato sauce
- 300g of sliced mozzarella cheese
- 100g of grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 chopped onion
- Salt and black pepper to taste
- Basil leaves to taste
- For a gluten-free lasagna, use zucchini slices instead of eggplant.
- Let the eggplant soak in salted water for 30 minutes to remove the bitterness.
- Replace mozzarella cheese with vegan cheese for a totally plant-based version.
- Try adding spinach between the layers for a nutritious touch.
- Let the lasagna rest for 10 minutes before cutting to prevent it from falling apart.
Instructions
Principal
- Preaqueça o forno a 180ºC.
- In a skillet, heat the olive oil and sauté the onion and garlic until golden.
- Add the tomato sauce, season with salt and pepper, and cook for 10 minutes.
- On a grill, grill the eggplant slices for 5 minutes on each side, until lightly golden.
- Spread a layer of tomato sauce on the bottom of the baking dish.
- Place alternating layers of eggplant, mozzarella cheese, and sauce.
- Repeat the layers until the ingredients are exhausted, finishing with parmesan cheese on top.
- Bake for 30 minutes or until the cheese melts and turns golden.
Chef's tips
- Use ready-made tomato sauce to save time.
- Discard the basil leaf for those who do not like its flavor.
- For a lighter version, substitute the Parmesan cheese with mozzarella.
Variations
- Add chopped carrots between the layers for a healthier version.
- Replace the cheese with reduced-fat parmesan cheese for a lighter version.
- Add black pepper for a spicier version.
Substitutions
- Substitute eggplant with zucchini for a gluten-free version.
- Replace the cheeses with vegan cheeses for a vegetarian version.
- Add spinach between the layers for a more nutritious version.
How to store
Let it rest for 10 minutes before cutting to prevent the lasagna from collapsing. Dura até 3 dias em temperatura ambiente.
Can it be frozen?
- It is not recommended to freeze, as the lasagna may fall apart during thawing.
- To thaw, remove from the refrigerator and take to the oven at 180ºC for 10 minutes or until melted.
What to serve with
Opt for a green leafy salad as a side dish to balance the plate.
Frequently asked questions
Can you replace the eggplant with zucchini?
Yes, you can replace the eggplant with zucchini for a gluten-free version. Maintain the same quantities and cooking procedures.
What cheese substitute can I use if I don't have mozzarella?
You can use parmesan cheese or vegan cheese. For a lighter version, use light parmesan cheese.
Does the eggplant need a tomato sauce?
The tomato sauce is optional, but it gives a deeper flavor to the dish. You can substitute it with a vegetable sauce.
How can I make the lasagna lighter?
You can replace the cheese with light Parmesan cheese or vegan cheese. You can also replace the tomato sauce with a vegetable sauce.
