- Eggplant 1 pc.
- Big zucchini 1 pc.
- Olive oil
- 2 tablespoons
- 1/2 teaspoon salt
- Ground pepper 1/2 teaspoon
- Mozzarella 85 g (chopped)
- Tomato paste 1.5 cups
- 10 large basil leaves
Cut the eggplant into 12 discs, zucchini into 8 halves.
Place the eggplant and zucchini slices on a baking sheet. Lubricate each side with olive oil, salt and pepper. Grill for about 4 minutes on both sides for eggplant and 3 for zucchini.
30 seconds before removing from heat, place a mozzarella disk on each eggplant disk. Keep on fire until the cheese melts.
Put 1 disc of eggplant on each of the 4 plates. Top with 2 tablespoons of tomato paste. Divide the chopped basil evenly between them. Close the fried zucchini slice. Continue to lay out in the same order, the last layer should be eggplant and tomato paste. Serve right away.
ingredients for 12 servings or - the number of products for the servings you need will be calculated automatically! '>Total:
|Weight of composition:||100 gr|
|B / W / W:||18 / 31 / 51|
|H 15 / C 65 / B 20|
Cooking time: 2 hours
Cooking red sauce. Mix olive oil with tomato juice and bring to a boil. Add tomato paste diluted in water, spices, sugar (sugar is necessary to remove the acid of tomatoes and pasta), salt and continue to simmer the sauce over low heat for 7 minutes, stirring constantly for 7 minutes. The sauce is ready.
Cooking bechamel sauce. Melt the butter in a saucepan. Add flour there and mix well with a whisk so that there are no lumps. Fry for 2-3 minutes over medium heat until the flour begins to acquire a caramel hue. Remove from heat and with a thin stream constantly stirring to pour hot milk. Stir the bechamel sauce well with a whisk so that all the lumps are gone and put the sauce on the fire again. Add salt and spices. Boil the sauce to the required density.
Cut the eggplant into circles thinly enough, not thicker than 3 mm.
Thinly chop 3 mm pumpkin.
Preheat the oven to 230 degrees. Spread vegetables in one layer on a greased baking sheet with olive oil and send to the preheated oven for 5-7 minutes. The task is to just let the vegetables, and not 100% cook. They will still be prepared in the climb. If there is not enough space on the baking sheet to decompose all the vegetables in one layer, you need to do the operation twice or thrice. After cooking vegetables, reduce the heat of the oven to 180 degrees.
Grate parmesan cheese.
Thinly cut mozzarella cheese into slices. Mozzarella need one that is in brine, not solid.
Boil the pasta in a large pot of water. Sheets should be cooked no more than 3 minutes, until half cooked. Otherwise, they will be completely welded and will sprawl. Immediately fold the sheets onto a pre-prepared colander and rinse the sheets well with cold water until they are completely cool.
Lubricate each leaf with a drop of olive oil so that the sheets do not stick together and fold them carefully.
In a high baking sheet greased with olive oil, spread a layer of boiled lasagna sheets. Choose whole leaves for the bottom layer. Joints of sheets are made with a small overlap, up to 1 cm.
Grease the sheets of pasta evenly with red tomato sauce.
Next, spread the pumpkin.
Put mozzarella on the pumpkin.
Then we fall asleep with grated Parmesan.
Pour cheese a little more with tomato sauce.
We cover everything with the next layer of lasagna sheets.
We repeat all the steps, only this time instead of pumpkin we lay out the eggplant.
We spread the third layer of sheets of paste.
Spread the bechamel sauce evenly on top. Thickness is about 1 cm. Sprinkle a little grated Parmesan on top for a delicious crust.
Send lasagna to the oven, preheated to 180 degrees, bake for 40 minutes.
Eggplant - 1-1.2 kg
Vegetable oil - 4-6 tablespoons
Hot peppers (fresh / fresh) - to taste
Tomatoes - 0.8-1 kg or 800 g canned
Garlic - 2-3 cloves
Dried thyme - to taste / fresh - 2-3 branches
Dried basil - to taste / fresh - 1 bunch
Balsamic vinegar - 1 tbsp.
Cheddar Cheese - 150 g
Parmesan cheese - 50-70 g
Dough (sheets) for lasagna - 6-8 pcs. (of necessity)
Ground black pepper to taste
Sugar - 1-2 pinches (optional)
- 117 kcal
- 1 hour
- 1 hour
Step by step recipe with photos and videos
Today I propose to cook a classic dish of Italian cuisine - lasagna with eggplant. Eggplant lasagna is a simple and simple cooking alternative to traditional lasagna with minced meat and bechamel sauce.
Spicy and juicy eggplant sauce in this version of the dish is both a substitute for meat and bechamel sauce. It turns out not only tasty and nutritious, but also juicy enough so that the dough does not turn out dry. That means less work in the kitchen and more fun! Vegetable lasagna with eggplant and tomatoes contains fewer ingredients, cooks faster and is easier. In general, a very pleasant dish in all respects! Give it a try!
This version of the dish is generally based on Jamie Oliver's recipe, with minor changes: instead of fresh thyme and basil, I use dried herbs. I also add 1-2 pinches of sugar (I always do this when I cook tomato-based sauces).
Cut the stems and often chop the eggplant with a fork. Boil eggplant for a couple of 10-15 minutes, until soft.
Readiness by piercing the eggplant with a fork. If the fork comes in easily and the eggplants are soft - done.
Cool the eggplant slightly (so as not to burn your hands), and then cut in half and remove the pulp. Chop the eggplant pulp with a knife until smooth.
Also finely chop onions, garlic and tomatoes. For the preparation of lasagna, you can use both fresh and canned tomatoes in your own juice.
Heat the oil over medium heat. Add onions and stir, fry it for several minutes until golden brown.
When the onion is browned - add the eggplant pulp, garlic, fresh or dried herbs - basil and thyme, and a little hot red pepper to taste.
Stir fry the eggplants for 10 minutes over low heat.
Then add the chopped tomatoes and vinegar and fry the mixture on low heat for another 15-20 minutes - until thickened.
Turn off the heat, try the eggplant and add ground black pepper, salt, sugar and spices to taste.
Prepare lasagna dough sheets according to package instructions. Boil the dried sheets until half cooked. To do this, place the sheets in boiling water, add a few pinches of salt and 1 tsp. vegetable oil. Oil, added water, will give the sheets elasticity, and they will not break during the cooking process.
Cook the sheets for 3-4 minutes, and then immediately transfer to cold water to stop the cooking process. Cool the sheets for 1-2 minutes, and then remove from water and dry.
Put a layer of eggplant sauce in the baking dish.
Add a layer of cheese.
And sheets of lasagna.
Repeat the layers. Sprinkle the final layer with plenty of grated cheese. Place the mold in an oven preheated to 200 degrees and bake with lasagna for 30-35 minutes until the cheese is browned and the filling begins to gurgle and bubble.
I bake lasagna for 15 minutes at a temperature of 200 degrees, and then, when the cheese is browned, reduce the temperature to 180 degrees, cover the form with foil and bake for another 20-25 minutes.
Vegetable Lasagna with eggplant and tomato is ready! Enjoy your meal!