Eggplant Lasagna: The Recipe


Here is a nice way to cook eggplant, in lasagne with fresh tomatoes, onion confit and parmesan cheese.

Fresh and tasty, here’s how to make this delicious recipe.

Ingredients for 6 persons :

2 beautiful aubergines 300 g lasagne 4 beautiful tomatoes 3 beautiful onions 150 g fresh mozzarella or goat’s cheese 150 g grated Parmesan or Gruyère cheese Olive oil salt, pepper

Also to be read : health benefits and virtues of eggplants

Eggplant Lasagna Recipe :

The success of this recipe lies mainly in the cooking of the eggplants. It is important to cook them beforehand so that they have a candied and greedy side at the same time.

Preheat the oven to 180°. Wash then cut the aubergines in large strips of about 1/2 cm Arrange the strips on the baking sheet, drizzle with olive oil and place in the oven for about 30 minutes. Mince the onions and fry them in a pan over low heat, covered, until they are lightly candied. Cut the tomatoes thinly sliced In an ovenproof dish (ideally a gratin dish) Butter the bottom of the dish Apply a layer of onions sliced at the bottom Add tomato slices on top and then eggplant slices. Add a layer of finely chopped mozzarella cheese and then complete with lasagna sheets. Repeat as many times as possible, alternating layers of onions, tomatoes, eggplant and mozzarella cheese. Once at the top, sprinkle with grated Parmesan or Gruyère cheese.

For baking, you bake in the oven during 45 minutes at 180 then a few minutes at the last minute on the grill position. to brown the top…

Enjoy your meal!