Lasagne from eggplant: simple recipes

Lasagne from eggplant - very simple and tastya dish that is distinguished by a presentable appearance and a delightful aroma. It is prepared according to several different recipes, the most interesting of which will be considered in today's publication.

Vegetable option

This low-calorie dish will surely be appreciated by those,who adhere to a special diet. It consists of a large number of vegetables, soaked in a delicious sauce. To prepare a fragrant lasagna from eggplant, you will need:

300 grams of ripe tomatoes.
40 milliliters of olive oil.
For 250 grams of aubergines and zucchini.
½ teaspoon of salt.
230 grams of sweet pepper.
¼ teaspoon ground pepper.
150 grams of onion leeks.
8 sheets of lasagna.

All these components are needed to create the filling. To make the sauce, you will need:

100 grams of Parmesan cheese.
500 milliliters of pasteurized milk.
For 40 grams of quality butter and flour.

The washed, peeled and cut vegetables are laid out on a hot pan and stewed without a lid for ten minutes. Then the contents of the bowl are poured and removed from the fire.

In the greased form lay a sheet of lasagna andcover it with sauce made from milk, flour and butter. Top fill the top. The layers alternate until all components are used. Then the next lasagna from the eggplant is poured with the remains of the sauce and sprinkled with shabby cheese. All this is covered with foil and put into the oven. Prepare the dish at a temperature of 180 degrees for half an hour. 10 minutes before the fire is turned off, the foil is gently removed from the mold so that its contents can lightly brown.

Variant with minced meat

Since in this tasty and satisfying dishcontains a large number of different vegetables, it is equally suitable for both adults and children's diets. This means that it can become a full-fledged family dinner. To make lasagna from eggplant with minced meat, you will need:

350 grams of good hard cheese.
A pound of tomatoes.
400 grams of any minced meat.
70 milliliters of olive oil.
2 ripe eggplant medium size.
A large spoonful of garlic powder.
A large onion.
A bunch of fresh basil.
6 cloves of garlic.
On a teaspoon of finely crystalline sugar, salt and dried basil.

Washed blue cut into thin longitudinalplates, oiled and baked in the oven. Then they cool to room temperature, put them in a mold, add salt, sprinkle with spices and garlic powder. On the top evenly distributed minced meat, fried with mashed tomatoes, onions, dried basil and sugar. All this is sprinkled with chopped garlic, chopped herbs and shabby cheese. Layers alternate until the moment when all the ingredients run out. Bake a lasagna from aubergines with cheese and minced meat at a temperature of 180 degrees for about 20 minutes. Serve it in a hot form, after decorating with greens.

Option with mozzarella

This simple recipe will surely be appreciatedmany fans of dietary vegetable dishes. It involves the use of a minimum set of ingredients and does not require specific culinary skills. To make lasagna from eggplant, you will need:

400 grams of mozzarella.
8 large eggplants.
800 grams of thick tomato sauce.
5 cloves of garlic.
Rosemary, parsley, kitchen salt, ground pepper and olive oil.

lasagna with minced meat and eggplant recipe

Washed eggplants cut into longitudinal platesthickness of about one centimeter, grease with vegetable fat and sent to a baking tray. Sprinkle them with salt and spices. Bake blue at 200 degrees for about ten minutes. Stir-fried eggplants are placed with oiled refractory and poured with tomato sauce mixed with chopped garlic and finely chopped greens. On top of the poured a little grated cheese and alternate layers until the end of all the ingredients. They prepare lasagna at 180 degrees for about 25 minutes.

Option with dry wine

This recipe for lasagna with minced meat and eggplant will surely be appreciated by true gourmets, who prefer unusual and delicious dishes. To play it you will need:

300 grams of good hard cheese.
A pound of tomatoes.
1,5 kg of aubergines.
2 medium bulbs.
800 grams of stuffing.
100 milliliters of dry wine.
30 grams of quality butter.
Salt, fresh basil and ground pepper.
Lean oil.

Process description

The washed eggplants are cut into thin plates,sprinkle with salt and leave for at least half an hour. Then they carefully rinse with cool water, dry and fry in preheated vegetable oil. Roasted blue leaves are placed in a heat resistant form and covered with minced meat, fried with the addition of chopped onion, chopped tomatoes, dry wine, salt and spices. All this is sprinkled with grated cheese.

Layers alternate until they endproducts. In this case it is extremely important that on top were eggplants, sprinkled with a small amount of shabby cheese. Prepare such a lasagna at a temperature of 200 degrees not more than 30 minutes. Serve this fragrant and nutritious dish exclusively in a hot form, as after cooling it will lose most of its taste qualities.