Eggplant lasagna

25 May Eggplant lasagna

If you are not a fan of eggplants but you have some in your pantry, this is a nice side dish to incorporate them. This was my form of hiding some eggplant to my family and eat more variety of vegetables. 

Ingredients:

1 eggplant

3/4 cup of mozzarella cheese

1/4 cup parmesan cheese

1/2 cup tomato sauce

3 tablespoon flour

3 tablespoon butter

1 cup of milk

salt and pepper

Prep:

1. Preheat the oven at 180ºC. Grease a baking pan. 
2. Cut the eggplant in very thin slices and set aside. 
3. Meanwhile, in a medium heat pan, melt the butter and add the flour. Cook for a minute and incorporate the milk little by little mixing well to avoid lump forming. Salt and Pepper the bechamel sauce.
4. Assemble the lasagna by pouring a couple of teaspoon of tomato sauce and spreading well thru the pan. Add a layer of eggplants, some bechamel sauce, tomato sauce, mozzarella and parmesan cheese. Continue doing that till you finish with all the ingredients. Bake the lasagna for 30 minutes or until the eggplant is cook. 
5. We serve this lasagna with a chicken schnitzel…this combo is heaven! 

admin

Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.