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Eggplant lasagna

lasaña de berenjenas, mousaka

This time I bring you a recipe for eggplant lasagna or Mousaka , because it is very similar to how they prepare it in Greece, but I have prepared it lighter , as it is a rather caloric recipe. We can make it as a unique dish since it is a very complete dish.

I roast the eggplants in the oven and so we remove a lot of oil, if you have homemade tomato is also much better, then instead of covering it with bechamel I have covered it with grated cheese light , which is now easy to find, so we have one more dish light and very complete, but if you like it with bechamel you can also do it, it looks very good. And ready!!!

Eggplant lasagna

lasaña de berenjenas, mousaka

Author:
Recipe type: Starters, first course
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
  • 3 eggplants
  • 600 gr. mixed minced meat
  • 1 onion
  • Tomato sauce 300gr.
  • Salt and pepper
  • Grated cheese mozzarella, parmesan, light
Preparation
  1. We wash eggplants and cut into slices, salt them and leave them draining about 15 minutes, so that they release the bitterness.
  2. We put a frying pan with oil, fry the chopped onion and fry it, put the minced meat and cook it a little, until it takes color.
  3. We put the tomato sauce, a little salt and pepper, let it cook about 10 minutes.
  4. We take the eggplants, dry them and put them on a baking sheet, with a little oil.Put them in the oven until golden brown.
  5. In a baking dish we put a layer of eggplants.
  6. We cover with a layer of meat.
  7. Another eggplant and so 2 or 3 layers, to your liking.
  8. The last one will be eggplants.
  9. Cover with grated cheese that you like best, if it is light better.
  10. We leave it in the oven until golden brown.
  11. And you’ll be ready to eat.
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