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Delicious Eggplant Lasagna for Dinner

Name: Delicious Eggplant Lasagna for Dinner
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 4 medium eggplants, cut into thin slices; 500g of tomato sauce; 300g de queijo muçarela em fatias; 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; Para uma lasanha sem glúten, utilize fatias de abobrinha no lugar da berinjela.; 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.

Por

Master Receita Solta

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories420 kcal

Resumo para quem tem pressa

"Delicious Eggplant Lasagna: Versatile and nutritious dish for dinner, great for those looking for a variety of flavors and natural ingredients."

Delicious Eggplant Lasagna for Dinner

O Que Você Precisa Saber

- 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 Course

4 medium eggplants, cut into thin slices
500g of tomato sauce
300g de queijo muçarela em fatias
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
Para uma lasanha sem glúten, utilize fatias de abobrinha no lugar da berinjela.
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

Main Course

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.

Equipe sua Cozinha

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Chef 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 You Freeze It?

- 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.