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Eggplant Lasagna
- Yield: 4 servings
- Prep Time: 20min
- Cooking Time: 30min
- Total Time: 50min
Ingredients
| Lasagna Sheets | 14 sheets |
| Eggplants | 3 |
| Onions | 3 |
| Tomato Puree | 700g |
| Butter | 50g |
| Flour | 50g |
| Milk | 50cl |
| Olive Oil | 2 tbsp |
| Salt | to taste |
| Black Pepper | to taste |
| Nutmeg | to taste |
| Thyme | to taste |
| Cayenne Pepper | to taste |
Instructions
- Cut the eggplant into slices and cook them in a pan with a little oil, or in the oven, until soft.
- Preheat the oven to 180°C.
- Finely dice the onions and sautée them in a pot until translucent, then add the tomato puree and season to taste with salt, cayenne pepper, and thyme or other dried herbs such as rosemary.
- In a separate pot, melt the butter, then add the flour and cook on medium low for a few minutes while mixing well. Then incorporate the milk, whisking to avoid lumps, and bring the mixture back up to a simmer. Stir constantly and once the mixture has thickened to a béchamel consistency, remove from the heat. Season with salt, pepper and nutmeg.
- Assemble the lasagna in a rectangular oven dish. Start with a small layer of tomato sauce, then alternate lasagna sheets, tomato sauce, eggplant slices, béchamel, and repeat. You should have about 3 layer, but this may vary with the size of the dish. End with a layer of tomato sauce or béchamel, to avoid burning on the top.
- Bake in the oven at 180°C for about 30 minutes.
- Enjoy!
Tip!
Add some grated cheese on top towards the end of the cooking time for a nice crust.
Salt the eggplant slices and let them sit for a while, so they soften faster when cooking. You can also press them down in the pan.
Cook with your little sister for a better lasagna experience.