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Recipe of Eggplant Lasagna
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Recipe of Eggplant Lasagna
Recipe

Eggplant Lasagna

50 min
Not so easy
163
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A rich variation for lovers of Italian food. If you are a lasagna lover but you want an option that has less carbohydrates, this recipe is perfect. Since it replaces the sheets of pasta with sheets of eggplant, giving it a twist of unexpected and delicious flavor that you will love.

Ingredients

4 servings
  • 3 eggplants
  • 4 tomatoes for the sauce
  • 3 cloves of garlic for the sauce
  • 2 spoonfuls of Butter for the sauce
  • 350 grams of Parmesan cheese

    Preparation

    Cut the aubergines into sheets about half a centimeter thick, which are not too thin. We put them on a tray with salt and a little water to eliminate some of their acidity. Leave them 30 min. so that they release the bad taste.
    First we have to have prepared a homemade tomato sauce, specita and that has been a bit bland, since the parmesan will give him enough salt and taste the dish. Sauté the grated garlic in the butter and the peeled and crushed tomatoes. Pepper.
    We dry them well and fry them over medium-low heat in a wide pan with a little oil and let them drain.
    We mount the plate in a small oven-proof dish with the following order: capita of tomato sauce, eggplant layer and parmesan layer, as well as top.
    Bake about 15 minutes until the cheese has melted well and eat. It is better if it has been tempered, not hot.

    PRESENTATION

    It can be accompanied by a salad to taste.

    TIPS

    You can leave the eggplant soaked in salt water for more than 1 hour.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    443
    kcal
    22%
    Carbohydrates
    21.7
    g
    7.2%
    Proteins
    31.4
    g
    63%
    Lipids
    28.4
    g
    44%
    Fiber
    9.4
    g
    19%
    Sugar
    12.3
    g
    14%
    Cholesterol
    77.8
    mg
    26%
    Esha
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    Ratings (2)
    HI'm Fernando
    24/03/2016 12:42:43
    Mi lasaña de berenjena Yo hice la Lasaña de Berenjena pero la varie un poco, la berenjena la empanize, a la mitad de la salsa de tomate le agregue carne y chorizo molido e hice una especie de boloñesa. y luego de hacer las capas con la barenjena empanizada, la boloñesa y queso mozarela  de ultimo lo cubrí con una capa fina de salsa bechamel y termine con queso parmesano y lo meti al horno a cocinar. Llevo bastante trabajo y fue un poco agotador y volvi la cocina un desastre jajaja pero quedo exquisito. a toda mi familia le gusto mucho y se lo comieron todo... :) 
    JORGE UBALDO BELLAZETIN PALANCARES
    10/02/2014 14:41:34
    jorge.bellazetin@gmail.com te mando la receta

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