Eggplant and Parmesan Lasagna
Mariana Webber
Delicious and healthy eggplant lasagna with Parmesan and mozzarella to share with the whole family. It's an easy and very tasty recipe, your guests will love it.3
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 3 eggplants
  • salt , and pepper
  • flour
  • olive oil
  • 2 cloves garlic, finely chopped
  • 3 tablespoons basil, chopped
  • 4 tomatoes, seedless and chopped
  • 1/4 kilos fresh Mozzarella cheese, sliced
  • 100 grams Parmesan cheese, grated
Preparation
30 mins
15 mins
Medium
  • Slice the eggplants and sprinkle with a little salt.
  • Place on a rack to drain for about 30 minutes.
  • Preheat the oven to 180°C.
  • Rinse the slices.
  • Dredge the slices in flour and fry in hot oil.
  • Drain the excess fat and place on a greased baking dish, set aside.
  • Sauté the garlic, basil, and tomato in a little hot oil.
  • Season with salt and pepper.
  • Pour over the eggplant slices and add the cheeses.
  • Bake at 180°C for 15 minutes and remove from the oven.
  • Serve hot.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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