Eggplant lasagna is a delicious Italian dish. Thin slices of eggplant replace pasta sheets, creating a unique and tasty flavor. A vegetarian option that you can not miss!
Ingredients:
2 large eggplants
1 tablespoon of olive oil
1 onion, chopped
2 garlic cloves, minced
1 can of crushed tomatoes (400g)
1 teaspoon of sugar
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
250g ricotta cheese
1 egg
1 cup grated mozzarella cheese
1/2 cup grated parmesan cheese
2 tablespoons chopped fresh parsley
Preparation:
1. Preheat your oven to 350°F (180°C).
2. Wash the eggplants and cut them into thin slices, about 1/4 inch thick.
three. In a huge skillet, heat the olive oil over medium heat. add the chopped onion and garlic, and sauté until golden brown and fragrant.
4. Add the crushed tomatoes to the pan and mix well. Add sugar, oregano, basil, salt and pepper to taste. Cook the sauce over low heat for about 10 minutes, or until it thickens.
5. Meanwhile, in a separate bowl, mix the ricotta cheese with the egg and chopped parsley.
6. In a baking dish, start assembling your lasagna. Place a layer of eggplant slices on the bottom, then add a layer of tomato sauce on top. Then, put a layer of the ricotta mixture and sprinkle some mozzarella cheese. Repeat this process until you have used all the ingredients, ending with a layer of mozzarella cheese on top.
7. Sprinkle the grated parmesan cheese over the final layer and cover the dish with foil.
8. Bake the lasagna in the preheated oven for 30 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the lasagna is golden brown and bubbly.
9. It’s done! Allow the lasagna to rest for a few minutes before cutting into portions and serving. Enjoy your delicious homemade eggplant lasagna!