Eggplant Lasagna

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Eggplant Lasagna

Eggplant Lasagna :


Eggplant Lasagna
Eggplant Lasagna
Ingredients
Number of people
-

6
+

12 sheets of dry lasagna

3 scoops of mozzarella

1 kg of tomato

3 cloves of garlic

12 slices of grilled eggplant

1 onion

Basil

Rosemary

Pepper

Salt

Olive oil


Preparation
TOTAL TIME: 1H15
Preparation: 30 min
Cooking time: 45 min
Step 1
Thaw the grilled eggplants (they can be homemade, it's just longer).
Step 2
Melt the chopped onion in a little oil, add the crushed garlic, diced tomatoes, a sprig of rosemary, salt and pepper. Leave to cook gently without the lid until it makes a fairly liquid purée, adding a little water if necessary during cooking. Remove from the heat and add the cubed mozzarella cheese and basil (fresh is better!).
Step 3
Switch on the Th 6 oven.
Step 4
Moisten the dry lasagna to help it cook, then place a first layer covered with aubergines, coat it with tomato mozzarella sauce and start again. Finish with a thick layer of sauce to cover the lasagna well. Sprinkle with olive oil and cook for 30 minutes.
I add my grain of salt





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