Eggplant Lasagna Recipe
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 lately have a little time, I was surfing on the web a few days ago. Trying to find new, fascinating ideas, inspirational dishes that I have never tested before, to treat my family with. Hunting for a while unfortunately could not find lots of interesting things. Just before I wanted to give up on it, I came upon this delightful and easy treat simply by chance. The dessert seemed so delicious on its photos, that called for fast actions.
It had been not difficult to imagine how it is created, its taste and how much my hubby might love it. Mind you, it is very simple to keep happy him when it comes to treats. Yes, I am a lucky one. Or possibly he is.Anyway, I got into the webpage: Suncakemom and used the comprehensive instuctions that had been accompanied by great pics of the task. It just makes life less difficult. I can suppose it is a slight hassle to take pics in the middle of baking in the kitchen as you may normally have sticky hands and so i seriously appreciate the time and energy she devote to make this post .
With that said I am encouraged presenting my own recipe similarly. Thanks for the concept.
I had been fine tuning the initial formula create it for the taste of my family. I’ve got to tell you it was a great success. They loved the flavor, the thickness and enjoyed having a sweet like this in the midst of a hectic workweek. They quite simply demanded lots more, many more. Thus the next time I am not going to make the same mistake. I’m gonna double the amount .
You can find the original Eggplant For Lasagna and more at SunCakeMom
Render fat out from bacon, pancetta or any other type of pork fat that we can use as lardon. We can substitute it with a tablespoon of fat or cooking oil, as well. No harm would be done. Add onion, carrot and celery then saute with the bacon on high heat for about 5 minutes until the onion gets a slight translucent/glassy look.
Add the ground meat. Mix it well with the vegetables then cook it for 10-15 minutes while stirring it often until all the bigger chunks fall into smaller pieces. At this point the beef should lose all its pinkness and browned properly.
Add the water or wine, tomatoes, salt, black pepper and milk. Mix it well together, put the lid on and simmer it for 4 hours on low heat, stirring occasionally.
For more detailed instructions for the filling, check out how to make Bolognese sauce a.k.a Ragu. If our patience is wearing thin then use pureed tomato and cook it only for about 30 minutes before getting it ready for layering.
While the sauce is cooking cut the eggplants to about 0.08″ / 2mm thick slices then dry brine them for at least 10 minutes. Place the 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.
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. We can also just simply sprinkle the herbs on top of the cheese. Repeat the layering.
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.