Eggplant Lasagna

Eggplant Lasagna recipe

Pers. 4

Prep. Time: 30 Min.

Ck. Time: 35 Min.

Ingredients for:
Eggplant Lasagna

  • 2 eggplants (large)
  • 3 tomatoes
  • 1 onion
  • 6 mushrooms
  • 1 red paprika
  • 1 green paprika
  • 100 g pecorino cheese
  • 2 garlic cloves
  • 50 g coriander
  • 2 tsp turmeric
  • 2 tbsp tomato sauce
  • Olive oil
  • Salt

Instructions

To prepare this eggplant lasagna, first peel and then slice the eggplants. Then in a large bowl add 1 tablespoon of salt and fill it with water. Now soak the sliced eggplants in the bowl for 30 minutes. By doing this, the eggplants will not absorb too much oil when frying them. After 30 minutes rinse and wash the slices under water to wash away the excess salt. Then pat and dry them with kitchen towel to remove the excess water. After that, fry the eggplant slices in olive oil until they are lightly golden on both sides.

Then chop the onion, red paprika, green paprika, tomatoes and mushrooms. Also mince the garlic cloves and coriander. Now in a saucepan over high-heat, first fry the onion with olive oil. When the onion is translucent add the red and green paprika, mushrooms, tomatoes and garlic cloves to the mixture and fry for about 3 minutes until they are not watery. Then add the tomato sauce, salt and turmeric to the ingredients and after 2 minutes remove it from the heat, add the coriander and mix well.

After that, you can assemble the lasagna. In a casserole dish, first add the eggplant slices then cover the slices with prepared fried vegetables. Repeat the layers until all the ingredients are used. Finally grate the pecorino cheese and sprinkle it on top of all the ingredients.

Then bake the eggplant lasagna in preheated oven to 200 ºC for 40 minutes. It is better to let the lasagna cool for 10 minutes and then serve it.

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