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Eggplant Lasagna in the oven
🇧🇷Brazil
•View in original language
(Português)
55 min(s)
4 servings
Claudinei Ludwig
@comidasaudaveloficial- Ingredients
- Recipe
- Medium size eggplant2 unit(s)
- Onion, diced1 unit(s)
- Crushed garlic cloves2 unit(s)
- Tomato sauce320 g
- Sliced Light Mozzarella200 g
- Olive oil to taste
- Salt and Black Pepper to taste
- Grated Parmesan Cheese300 g
- - wash the eggplants well and slice them with the skin in the direction of the fulfillment of them, in thin slices but carefully so as not to tear it. Reserve - In a large pan, place a spoon of olive oil, the garlic and the onion and sauté. After browning, add the tomato sauce, season with salt and pepper and bring to a boil. - When it starts to boil, put the eggplant slices to cook a little. Place so as not to bend them. It's just to get softer. It doesn't need to cook much as it will still go in the oven. - Putting cubes of zucchini in the sauce is a way to make it more nutritious.
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