Eggplant Lasagna | Recipes and cooking techniques

The Eggplant Lasagna is a great recipe to cook a dish and is known as lasagna but with one difference: instead of mass layers are formed with roasted eggplant. It's a good idea to stop taking advantage of numerous prepare something tasty ingredients that may be left over from other preparations, or to imagine and create a dish with ingredients that you find appealing. On the other hand, is a dish that can easily become a vegetarian, just be a matter of not using meat, ham and cheese, which can be replaced with various vegetables. Ingredients (four servings) eggplant - 2 units Ground Beef - 300 g Onion - 1 unit Chard or spinach - 200 g cooked ham - four slices (80 g approximately) semi-hard cheese - 200 g tomato sauce - 125 cm3 (half cup) bechamel sauce (white sauce) - 125 cm3 olive oil Salt Pepper Preparation To roast the eggplant will be cut into sheets of half inch thick or less and bring them to a greased griddle or grill with olive oil. Roast for about three to five minutes per side or so. While the eggplants are roasting saute the ground beef in a pot with a few drops of oil.

For this you can use low-quality meat has been cooked to take advantage. If ground beef is cooked, you do not skip it.

Also need to saute the onion cut into brunoise (small cubes) and on the other hand, Swiss chard or spinach. It is very common to get chard or spinach rolls, frozen. In that case just have to thaw and need not skip it. For the sauce, see recipe tomato sauce (although you can use the purchased tomato sauce) and bechamel sauce recipe (can be replaced by cream). Once all ingredients are ready, assemble the lasagna. For this, take a suitable source for furnace "walls?, That can form the lasagna in it and greased. Form a basis of eggplants. On this basis have the meat, one third of each half of the sauce and cheese cut into cubes. Then put another layer of eggplant and chard over and onion. Place over one third more of the sauce and then the slices of ham. Finish with a final layer of eggplant, the rest of the sauce and remaining cheese. Since all the ingredients are already cooked, it only remains to bring the preparation to take temperature furnace and for the bechamel and cheese to grill the top layer.

It is advisable to first carry very low oven for about 15 minutes to match the temperature throughout the preparation and then upload it to maximum to finish grilling. Source: Eggplant Lasagna | Recipes and cooking techniques

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