Eggplant Lasagna
Isis SoCu
A delicious variation for Italian food lovers. If you love lasagna but want an option with fewer carbohydrates, this recipe is perfect. It replaces the pasta sheets with slices of eggplant, giving it an unexpected and delicious flavor twist that you will love.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 3 eggplants
  • 4 tomatillos, for the sauce
  • 3 cloves garlic, for the sauce
  • 2 tablespoons butter, for the sauce
  • 350 grams Parmesan cheese
Preparation
50 mins
0 mins
Medium
  • Cut the eggplants into slices about half a centimeter thick, making sure they are not too thin. Place them on a tray with salt and a little water to eliminate some of their acidity. Let them sit for 30 minutes to release the bitter taste.
  • First, we need to prepare a homemade tomato sauce, thick and a bit bland, as the parmesan will add quite a bit of salt and flavor to the dish. Sauté the grated garlic in butter and the peeled, crushed tomatoes. Season with salt and pepper.
  • Dry them well and fry them over medium-low heat in a wide pan with a little oil, letting them drain.
  • Layer the dish in a small oven-safe dish in the following order: a layer of tomato sauce, a layer of eggplant, and a layer of parmesan, repeating until full.
  • Bake for about 15 minutes until the cheese has melted well and it's time to eat. It tastes better if it has cooled down a bit, not hot.

Nutritional Information

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