Eggplant lasagna recipe

Much that the eggplant won the taste of Brazilians. Learn how to make an appetizing and juicy eggplant lasagna. It’s a delight! Try it!

Ingredients

• 4 to 5 eggplants
• 4 cups of tomato sauce
• 300 grams of very thin sliced ​​ham
• 300 grams of very thin sliced ​​mozzarella cheese
• ½ cup of grated Parmesan cheese
• Oregano to taste
• Oil

Preparation mode

1. Sanitize the eggplants, remove the tips and cut them towards the length of half a centimeter thickness.
2. Grease with oil a large baking dish.
3. Put the eggplant slices side by side.
4. Spray with oregano.
5. Drizzle the slices with a little oil.
6. Bake at 180 ° C for 30 minutes.
7. Remove and assemble the lasagna.

Lasagna assembly

1. In a refractory, spread a little of sauce.
2. Distribute over the eggplant slices, after ham and finally the cheese.
3. With your hands, tighten/Press the layer.
4. Repeat the operation ending with sauce.
5. Spread Parmesan cheese over.
6. Bake for another 30 minutes.

Mother Tips

When taking the eggplants to the oven in the first step, it prevents you from having in the lasagna, white eggplants, rubber and bad taste.

The tomato sauce can be homemade with ground beef.

If you prefer, you can do with leftover shredded roasted chicken.

Why press the layers: so that once ready, when serving, the lasagna does not collapse.

See also here on the site, the Moussaka recipe.