John Myers
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Eggplant Lasagna
The perfect eggplant lasagna recipe with a picture and simple step-by-step instructions.
tomato sauce
- Salt
- 500 g Tomatoes happened
- 2 Garlic cloves
- 1 Onion
- 1 Milk
- 1 Bear’S garlic paste from my KB http://www./rezept/468543/Baerlauchbluetenessig-und-oel-Baerlauchpaste.html
- Salt
- Pepper
- Sugar
Aside from that
- 9 Lasagne sheets
- 3 small slices Meatloaf
- 200 g Sheep cheese
- Grated cheese
- Wash the aubergine – cut the swabs into slices, put them on a little kitchen towel – salt and let stand for 30 minutes.
- In the meantime, make the tomato sauce, peel the onion and garlic, cut into small cubes and sauté in a saucepan with hot oil.
- Pour the puree tomatoes and a little milk with salt, pepper, a little sugar and the wild garlic paste to taste.
- Now dry the aubergine slices and fry them until golden on both sides,
- Cut the meat cheese and sheep cheese into small cubes.
- Put some tomato sauce in a baking dish, place 3 lasagne sheets on top, then put aubergine slices of meat and sheep’s cheese and again tomato sauce.
- Continue like this until everything is finished with the lasagne sheets and tomato sauce, sprinkle some cheese on top and let in the 180 c. For 35 minutes. hot oven until the cheese has melted
- Take the lasagna out of the oven – let it rest for a while and then put it on a plate and enjoy – Bon appetit; 🙂
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