Eggplant lasagna
A rich variation for lovers of Italian food. If you are a lasagna lover but you want an option that has less carbohydrates, this recipe is perfect. Since it replaces the sheets of pasta with sheets of eggplant, giving it a twist of unexpected and delicious flavor that you will love.
Ingredients
MEASURES: Select all the ingredients
3 eggplants
4 tomatoes for the sauce
3 cloves of garlic for the sauce
2 tablespoons butter for the sauce
350 grams of Parmesan cheese
Preparation
Cut the aubergines into sheets about half a centimeter thick, which are not too thin. We put them on a tray with salt and a little water to eliminate some of their acidity. Leave them 30 min. so that they release the bad taste.
First we have to have prepared a homemade tomato sauce, specita and that has been a bit bland, since the parmesan will give him enough salt and taste the dish. Sauté the grated garlic in the butter and the peeled and crushed tomatoes. Pepper.
We dry them well and fry them over medium-low heat in a wide pan with a little oil and let them drain.
We mount the dish in a small oven-proof dish with the following order: capita of tomato sauce, layer of aubergines and layer of Parmesan, as well as top.
Bake about 15 minutes until the cheese has melted well and eat. It is better if it has been tempered, not hot.
