Preparation time: 1 hour and a half
Cooking time: 40 / 50 minutes
difficulty: low

How to make eggplant lasagna

Le eggplant, queens of the Mediterranean cuisineThey are a versatile ingredient, full of flavor, that can be used in many ways, from tasty appetizers to delicious main courses. Here they are, grilling, in a light version of lasagna, to prepare a unique, healthy dish, with genuine and easy-to-find ingredients. Light on the wallet and the scales, perfect for hot summer weather.

Le eggplant lasagna Baked lasagna is prepared following the classic recipe for lasagna alla Bolognese, with meat sauce and béchamel sauce, but using aubergines instead of puff pastry.

The result is equally delicious and nutritious, but lighter, and is suitable for various convivial moments, such as brunch, the single dish during the hot season, or lunch at the office.

This recipe uses a little trick to make the preparation even quicker: instead of preparing the bechamel Separately, it's cooked together with the ragù. You'll see!

Ingredients for 6 people)

About 700 grams of aubergines (3 medium-sized ones)
400 grams of minced meat
300 grams of tomato sauce
1 shallot, 1 small carrot, a celery stalk
2 bay leaf
1 litre of milk (scant)
3 tablespoons of cornstarch
4 spoons of extra virgin olive oil
Grated Parmesan cheese
Salt and pepper

Preparation

PREPARATIONS the meat sauce: do it brown Gently sauté the chopped herbs (shallot, carrot, and celery) in extra virgin olive oil, add the meat and brown it in the sauce, breaking it up well. Finally, add the tomato puree, salt, pepper, and bay leaves, and cook everything, covered, for about an hour.

Wash the aubergines, cut them into slices a few millimetres thick and grill them in the oven or in a non-stick pan. Set them aside..

When the ragù is ready, boiling and still on the heat, paid a little more than half a litre of milk, bring back to the boil, then let the three spoons of cornstarch absorb, one at a time
In this way there will be no need to make the béchamel sauce separatelyThe ragù, already sweetened by the milk, will thicken. If it's too thick, add a little more milk until you reach your desired consistency. Season with salt.
Pour a few spoonfuls of ragù on the bottom of a rectangular baking dish, prepare a layer of grilled aubergines, arranging them evenly and close together, salt them, cover with part of the ragù, make another layer of aubergines and ragù, and continue like this until all the ingredients are used up .

Try to leave enough sauce so that the last layer is well seasoned, and finish with a generous sprinkling of grated Parmigiano Reggiano..

Bake in the oven at 200° for about 40 minutes or, for an even better result, for longer and at a lower temperature (160° – 180°).

Our recommendations

Serve the baked eggplant lasagna warm, but not piping hot. It's delicious freshly made and even delicious the next day.
To avoid waste, remember that meat sauce can be made with excellent results using leftover meat from previous recipes, even different ones. If the leftover meat isn't enough, simply supplement it with fresh meat.
Lasagna prepared this way will keep well for two or three days in the refrigerator, or you can freeze it.

Eggplant and ricotta lasagna

To cheer up the table summery with taste and lightness, very suitable for lunches or dinners, eggplant and ricotta lasagna They'll win over everyone, in an easy and flavorful version that doesn't require much time or special skills. They can also be served cold.

Le eggplant what is needed for this type of recipe are those rotunda, for their spongy consistency and the strong, bitter and slightly spicy flavour, which contrasts the tomato and exalts it. However, for reasons of price and availability, or if you only have oblong aubergines in the fridge, you can easily use them as a substitute by cutting them into longitudinal slices about 1 cm thick, taking care to fit them well into the baking dishIf we don't appreciate the taste very much slightly bitter of the aubergine, we can purge them, that is, eliminate thevegetation water in excess.

To purge the eggplant slices just place them on a plate and sprinkle them with some salt, without exaggerating; then cover them with a dish or a lid and place a weight on top, leaving them to rest for about 2 hours. At the end you just need to rinse the slices with delicacy and will be ready to be used in our for successful corporate trainingLet's see how to proceed.

Ingredients

3 or 4 round aubergines (depending on size)
500 gr Cherry tomatoes (cherry or pachino type)
250 gr ricotta cheese of cow
1 shallot, 1 carrot, 1 clove ofgarlic and some capers for the soffritto
A few leaves of Basil
Salt and Pepper To Taste
Extra virgin olive oil

Preparation

Prepare a sauce with the Cherry tomatoes frying them with shallot, carrot, garlic and capers.
Let the sauce reduce for about 30 minutes from the boil and then remove from the heat.
Cut the aubergines into slices about 1 cm thick. 1 cm, grill them and salt them.
Take a baking dish and grease it with a little oil.
Arrange the aubergines in the baking dish, one next to the other, very carefully.
Put the sauce on top of the aubergines and then a sprinkling of fresh ricotta.
Continue forming two or three layers in this manner.
On the last layer, add the parmesan which will give a crispy crust once placed in the oven.
Bake in the oven for 20 minutes to 180 °

Eggplant Lasagna: Two Must-Have Recipes, with Ragù and Ricotta

How to make eggplant lasagna

Ingredients for 6 people)

Preparation

Eggplant and ricotta lasagna

Ingredients

Preparation

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