Name: Eggplant and Ham Lasagna
Prep time: 50 min
Cook time: 20 min
Yield: 6
Cuisine: Internacional
Ingredients: 3 eggplants; 3 tablespoons coarse salt, for the eggplants; 2 tablespoons olive oil, for the sauce; 1 cup onion, finely chopped, for the sauce; 2 tablespoons garlic, finely chopped, for the sauce; 3 cups tomato, in cubes, for the sauce; 1 cup tomato purée, for the sauce; 1/4 cups basil, finely chopped, for the sauce; salt, for the sauce; pepper, for the sauce; olive oil, for assembling the lasagna; salt, for assembling the lasagna; pepper, for assembling the lasagna; 1 cup Mozzarella cheese, sliced, fresh; 1/2 packages Zwan® leg ham, 250 g; 1/2 cups Zwan® shredded Manchego cheese

Preparation

30 mins

20 mins

Low

Preheat the oven to 180 °C. Slice the eggplants thinly lengthwise, cover them with coarse salt, and let them sit for 15 minutes on a rack to remove their acidity. You will notice they begin to release a bit of dark juice. Drain on absorbent paper and set aside until use.

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Eggplant and Ham Lasagna

Ingredients

Preparation

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