Recipe For Eggplant Lasagna

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Recipe For Eggplant Lasagna

Lasagna is healthy world famous Italian food what consists of meat (Except in vegetarian lasagna), cheese, vegetables, layers of pasta and pasta sauce. Its recipes spread all over the world and it became one of the most popular and enjoyable meal in America. Lasagna has great benefits for your health because of the garlic and tomato sauce, and even the cheese what provides calcium to strengthen bones.

Lasagna consisting of lots of vegetables and the mozzarella cheese needs a long preparation time, but the result is totally worth it.

This spectacular dish is about 4 portions.

Ingredients you'll need:

250 g of lasagna sheets
500 g of tomatoes
300 g of sliced eggplant
1/2 dl of olive oil
1/2 of red chilli
1 clove of garlic
handful of fresh basil
salt
300 g of mozzarella cheese

Directions:

First thing you have to do is to cut the eggplant into 0.5 cm thickness slices and spice with salt, and let it be for about half an hour. Make crosscut to tomatoes and boil them for a minute. Peal the tomatoes, cut in four and remove the seeds. Crush the remaining tomatoes and add olive oil, chopped red chilli, clove of garlic, basil and salt. Boil the lasagna sheets in salted waterl for about 2 minutes. Drain and lay them on a grease-proof paper. Drain the eggplant slices and dry them. Dredge them in flour and cook them in oil. Both sides for 1 minute. Cover the bottom of the baking dish with tomato sauce. Add lasagna sheets. Then add 1/3 of the eggplant slices, 1/3 cheese slices and 1/3 of the tomato sauce. Repeat the layers until you are out of components. On top, the last tcomponent you add is mozzarella cheese. Cook it in oven at 180 degrees for about 45 minutes until golden. This recipe is for 4 people.

Bon Appetite!

For more easy and delicious recipes, visit: http://www.recipe-for-lasagna.com

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Tony Martin has 64 articles online

For more easy and delicious recipes, visit: http://www.recipe-for-lasagna.com

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Recipe For Eggplant Lasagna

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Recipe For Eggplant Lasagna

This article was published on 2011/01/26