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Delicious Eggplant Lasagna: A Nutritious Alternative

Name: Delicious Eggplant Lasagna: A Nutritious Alternative
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 3 medium eggplants sliced; 500g of mozzarella cheese; 400g of tomato sauce; 1 chopped onion; 2 cloves garlic, minced; 1 tablespoon of olive oil; 1 teaspoon of oregano; Salt and pepper to taste; If you prefer, salt the eggplant slices and let them rest for 30 minutes to remove the bitterness.; Try adding spinach to the recipe for an extra touch of flavor.; Use different cheeses for a variation in flavor.; Serve with a fresh salad for an even more complete meal.; Ideal for freezing; just assemble and take to the freezer before baking.

Por

Master Receita Solta

Delicious Eggplant Lasagna: A Nutritious Alternative

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories490 kcal

Resumo para quem tem pressa

"Eggplant lasagna replaces traditional wheat pasta with thin slices of the vegetable, alternated with seasoned tomato sauce and mozzarella cheese. Cooked covered with aluminum foil and then gratinate, it offers a juicy oven meal with low carbohydrate content."

Delicious Eggplant Lasagna: A Nutritious Alternative

O Que Você Precisa Saber

- The eggplant slices replace the dry pasta, absorbing the tomato sauce with onion and oregano. - The initial cooking covered for 30 minutes softens the eggplant's vegetable tissues with the trapped steam. - Removing the aluminum foil in the final 10 minutes allows the mozzarella cheese to gratin until golden.

Ingredients

Main Course

3 medium eggplants sliced
500g of mozzarella cheese
400g of tomato sauce
1 chopped onion
2 cloves garlic, minced
1 tablespoon of olive oil
1 teaspoon of oregano
Salt and pepper to taste
If you prefer, salt the eggplant slices and let them rest for 30 minutes to remove the bitterness.
Try adding spinach to the recipe for an extra touch of flavor.
Use different cheeses for a variation in flavor.
Serve with a fresh salad for an even more complete meal.
Ideal for freezing; just assemble and take to the freezer before baking.

Instructions

Main Course

Preheat the oven to 180 degrees Celsius.

Em uma panela, aqueça o azeite e refogue a cebola até ficar transparente.

Adicione o alho picado e refogue por mais 1 minuto.

Add the tomato sauce, oregano, and season with salt and pepper. Let it cook for 10 minutes.

In a pan, start the assembly: a layer of eggplant, followed by a little sauce and cheese.

Repeat the layers until the ingredients are finished, finishing with cheese on top.

Cover the pan with aluminum foil and place in the oven for 30 minutes.

Remove the aluminum foil and let it gratin for another 10 minutes or until the cheese melts and browns.

Equipe sua Cozinha

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Chef Tips

- Sprinkle salt on the eggplant slices and let them rest on paper towels for 30 minutes to dehydrate and eliminate bitterness. - Dry the slices well with a cloth or paper towel before starting assembly in the baking dish so the dish does not accumulate liquid. - Cut the eggplant slices lengthwise with a constant thickness of about half a centimeter.

Variations

- Add spinach leaves sautéed in garlic between the layers of cheese to enrich the nutrients of the lasagna. - Include a layer of ricotta seasoned with nutmeg and fresh herbs between the eggplant slices. - Finish the top with grated parmesan cheese mixed with mozzarella to form a crunchy crust when gratinating.

Substitutions

- Mozzarella cheese can be replaced with grated prato cheese, semi-cured cheese, or sliced provolone. - Ready-made tomato sauce can be swapped for blended peeled tomatoes sautéed with garlic and olive oil. - The eggplant can be layered with thin slices of Italian zucchini for a variation in textures.

How to Store

Keep the lasagna in a covered dish in the refrigerator for up to 3 days. Reheat in a traditional oven at 180°C for 15 minutes or in the microwave for 3 minutes before serving.

Can You Freeze It?

This lasagna can be frozen assembled raw or already baked in a freezer-safe dish for up to 2 months. To bake the frozen raw lasagna, place it directly in the oven covered for 45 minutes and broil for an additional 15 minutes.

What to Serve With

Serve hot accompanied by a crispy green salad of romaine lettuce and arugula seasoned with olive oil and balsamic vinegar. Sliced Italian bread toasted in olive oil also complements the sauce.