Eggplant Lasagna
11 ingredients •
10 steps
• 2 HORAS 35 MINUTOS
Cook time
60 min.
Prep time
1 hr 35 min.
Skill level
Easy
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Choose your servings
1 - 2
Ingredients
11 ingredients
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- 1 units Eggplants
- 1 teeth Garlic
- 1 branches Fresh thyme
- 2 tbsp Olive oil
- 1/3 units Peppers
- 2/3 jars Tomato
- 1/3 tbsp Wine vinegar
- 2 branches Basil
- 50 grams Cheddar cheese
- 23 grams Parmesan
- 83 grams Pasta (lasagne)
Steps
10 steps
- 1Preheat oven to 200 ° C
- 2Cook over steam whole eggplant in a colander over a pot of boiling water for 30 minutes, then cut in half, remove and chop the pulp.
- 3Meanwhile, peel and chop finely.
- 4Heat the olive oil in a large pan over medium heat, add garlic, thyme and eggplant, then crumble on this red pepper and cook for 10 minutes.
- 5Add tomatoes, breaking them with a spoon, and add the balsamic vinegar.
- 6Add most of the basil leaves, then bring to a boil and simmer for 10 minutes or until sauce has thickened and reduced, then try and season with sea salt and black pepper.
- 7Grate the Parmesan and half of the cheddar cheese, cut into slices the remaining cheddar.
- 8To assemble, spread a layer of tomato sauce on the basis of a refractory source. Lightly sprinkle with grated cheese, cover with a layer of lasagne sheets, then repeat twice. Finish with a layer of sauce, sprinkle remaining grated cheese and go over the sheet cheddar cheese.
- 9Bake in the bottom of the oven for 25 to 30 minutes, or until browned and bubbly.
- 10Add the remaining basil, sprinkle lightly with olive oil.
Nutrition facts
Per serving
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Calories | Carbohydrates | Protein | Fat |
---|---|---|---|
318 | 40.5 | 13.9 | 12.6 |
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