Eggplant lasagna is a delicious recipe, ideal for enhancing family lunch on Sundays or even a quick dinner.
Eggplant lasagna is a delicious recipe, ideal for enhancing family lunch on Sundays, or even for making a quick dinner. Because, besides being practical, the recipe is healthy, it doesn’t use dough, the layers are formed with the sliced eggplant itself and covered with a tasty homemade tomato sauce and mozzarella cheese, ham and catupiry cheese. The result is incredible!
Anyway, the preparation time is just 40 minutes and each recipe yields 8 servings. So, check out the eggplant lasagna step by step below.
Eggplant lasagna recipe
Ingredients
- 3 large eggplants
- 1 can of homemade tomato sauce
- 1 bunch of coriander, cut into small pieces
- Sliced pitted olives
- 300 g sliced mozzarella cheese
- 300 g sliced ham
- 2 spoons of olive oil
- Catupiry cheese
How to prepare eggplant lasagna
- First, wash, dry and cut the eggplant stems.
- Then cut into thin slices, about 1 cm, lengthwise.
- So, take a rectangular ovenproof dish and place the olive oil and a little tomato sauce in the bottom.
- Layer the eggplant slices and cover with tomato sauce.
- Sprinkle olives and coriander.
- Then, add a layer of ham and another of eggplant.
- Add more tomato sauce and a layer of mozzarella cheese on top.
- Repeat this order until the shape is complete, when you add the last layer, finish by adding the catupity cheese to taste.
- Finally, cover the refractory with aluminum foil and place in a preheated oven at 200ºC.
- Reduce the oven temperature to 180ºC and bake for 30 minutes so the eggplant cooks.
- After this time, remove the aluminum foil and leave for another 5 to 10 minutes for the eggplant lasagna to brown.
- Ready! Now serve the eggplant lasagna while it is still hot.
Tips
- When preparing eggplant lasagna, do not add salt, as eggplant absorbs a lot of salt and as the other ingredients already contain salt, your dish may end up being salty.
- Another tip is to soak the eggplant in brine to lose its bitterness, but leave it for a short time, otherwise it will absorb the water and salt, making it difficult to prepare.
- Finally, you can also freeze the eggplant lasagna. To do this, let it cool, cut and wrap each piece of lasagna in aluminum foil. Then, when ready to consume, unwrap and place in the preheated oven on a baking tray. Or, if you prefer, place it on a plate and put it in the microwave.
Anyway, if you liked these tips and want more easy and tasty recipes like this, read also: You won’t resist this protein eggplant brownie.
