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Eggplant lasagna

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Eggplant lasagna


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Tempo de preparo

90 min(s)


4 servings

Sthefane Gomes

  • Ingredients
  • Recipe
  • Eggplant5 unit(s)
  • Tomato sauce1 can(s)
  • Mozzarella300 g
  • Black pepper to taste
  • Oregano to taste
  • Salt to taste
  • Olive oil to taste
  1. Preparation mode! Wash the eggplants well, peel and slice to length, soak in salted water for about 10 minutes. To remove the bitterness from the eggplant, meanwhile, sauté the tomato sauce to taste, you can season it with garlic, onion to taste. Reserve the sauce, and sear the eggplants on the grill with a little olive oil, just to make them slightly golden and firm. Assembly: grease a refractory put a layer of eggplant and a little tomato sauce and a little mozzarella cheese and so on consecutively. Until the last layer is mozzarella cheese, put it in the oven for about 10 minutes, at 180 degrees, until the cheese is browned. You can accompany with salad, with white rice. It's delicious

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