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Eggplant lasagna
🇧🇷Brazil
•View in original language
(Português)
3 hour(s)
10 servings
Bruno Urbano
@burbanos- Ingredients
- Recipe
- Ground beef500 g
- Ground pork500 g
- Carrots, cut into small cubes1 unit(s)
- Onion, cut into small cubes1/2 unit(s)
- Passata2 l
- Red wine200 ml
- Provolone, in pieces200 g
- Buffalo Mozzarella, in pieces200 g
- Parmesan, grated200 g
- Extra Virgin Olive Oil to taste
- Butter25 g
- Wheat Flour25 g
- Milk250 ml
- Nutmeg to taste
- Eggplant5 unit(s)
- Salmon, cut into small cubes1 unit(s)
- Cut the eggplants into slices
- Spread the slices and sprinkle some salt on them.
- Wait 20 minutes and remove excess water with a paper towel.
- Roll in wheat flour and fry in oil until golden.
- Reserve on paper towels
- Heat oil and sauté the carrot, onion and celery for 5-10min
- Add the meat and fry until golden.
- Add the wine and cook, mixing, until the alcohol smell passes.
- Mix 1 1/2 bottle of the passata, cover the pan, and cook over medium-low heat for 1 hour, stirring occasionally.
- Remove the lid, add 1 cup of water and mix, cooking for another 1 hour on low heat (if you think the sauce is too dry, add more water)
- Preheat oven to 180°C
- Put a little sauce on the bottom of the mold, cover with the eggplant, then more sauce, and finally the cheeses.
- Continue putting the ingredients in that order until the top (at the top, put the remaining passata and not put the cheeses): Aubergine Sauce cheeses
- Cover with aluminum foil and bake for 20 minutes.
- Remove aluminum foil, cover with Parmesan and brown for 10 minutes.
- Rest the dough for a while and serve.
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