Eggplant For Lasagna
Is that what we see just a cover of what hides underneath? Make this eggplant lasagna recipe to see what lays underneath the cheese, is real!
As I currently have a little time, I had been looking on the web the other day. In search of fresh, exciting tips, inspirational meals that We have never tasted before, to surprise my family with. Hunting for a while unfortunately couldn’t discover lots of interesting stuff. Just before I wanted to give up on it, I discovered this delicious and easy dessert simply by chance. It looked so yummy on its image, that called for immediate actions.
It was simple enough to imagine the way it is created, how it tastes and how much my hubby is going to like it. Mind you, it is very simple to please him in terms of treats. Anyways, I got into the website: Suncakemom and simply used the step by step instuctions that have been coupled with impressive snap shots of the process. It really makes life much simpler. I can suppose it’s a slight hassle to shoot snap shots down the middle of cooking in the kitchen as you will often have gross hands thus i genuinely appreciate the time and energy she devote for making this blogpost .
Having said that I am inspired to present my personal recipes in a similar way. Many thanks the concept.
I was tweaking the main mixture to make it for the taste of my loved ones. I have to tell you it was a great outcome. They loved the taste, the thickness and loved getting a sweet like this in the midst of a busy workweek. They basically asked for more, many more. Thus the next occasion I’m not going to commit the same miscalculation. I’m going to multiply the volume .
Eggplant For Lasagna first posted on Suncakemom.
Beginner
Cut the eggplants up to about 0.08″ / 2mm thick slices.
Add salt and place them into a bowl for at least 10 minutes.
Place the eggplant slices into a greased or parchment papered baking tray so they don’t much cover each other.
Put them into a 400°F / 200°C preheated oven for about 10 minutes until they get a bit roasted here and there. Depending on the availability of baking sheets and oven capacity we may need to do several batches.
At the same time we are processing the eggplants pour some oil into a frying pan and brown the ground meat then add the tomato sauce and cook it until the tomato sauce water content reduced about at least a quarter. The whole process should take about 30 minutes.
Once the sauce is done, divide it into two parts and spread one half onto the bottom of a casserole dish. With more ingredients we can make more layers like in our keto cabbage lasagna or zucchini lasagna.
Place a layer of eggplants on top.
Mix basil with oregano and ricotta then spread half of it with half of sliced or grated mozzarella on top.
If we forgot to mix the basil and oregano with the ricotta, just sprinkle it on top and start spreading the other half of the sauce on top.
Repeat the layering of sauce, eggplant and cheese.
Place the lasagna under the broiler on maximum temperature on the top shelf until golden brown spots start to appear on the mozzarella for about 10 minutes then it’s ready to be served.
