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Eggplant lasagna
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
6 servings
Bruno Gandelman
@brunogandelman- Ingredients
- Recipe
- medium eggplant4 unit(s)
- Tomato sauce (1.5L)1 unit(s)
- Extra Virgin Olive Oil10 tablespoon
- Salt to taste
- Freshly ground black pepper to taste
- sifted wheat flour150 g
- Semolina flour50 g
- Eggs2 unit(s)
- Water3 tablespoon
- Milk250 ml
- Half-cured cheese50 g
- Butter2 dessert spoon
- Wheat flour2 dessert spoon
- Nutmeg to taste
- grated mozzarella250 g
- For the dough, in a bowl add the flours and a pinch of salt. Make a hole in the center and add the eggs and halfway add the olive oil. If the dough is too dry or stiff, add a tablespoon of water at a time as needed. Knead the dough for at least 10 minutes or until it is smooth and not crumbly. Let it rest for at least 30 minutes in the fridge. If using raw fresh ready-made pasta, add 250g more sauce to the recipe. If dry, add 500g more sauce.
- Cut the eggplant into half-centimeter slices lengthwise, brush each one with olive oil and grill in a frying pan until golden. Remove, season with salt and pepper and set aside.
- For the béchamel, in a small saucepan, melt the butter over medium heat, add the flour and stir until you get a lightly browned roux. Gradually add the hot milk, whisking vigorously with a whisk or wooden spoon so the roux doesn't clump. Cook this mixture for 5 minutes, stirring constantly. Turn off the heat, add the half-cured cheese, stir until incorporated, adjust the salt if necessary and set aside.
- Roll out the dough in a cylinder or roll into 1mm blades, cook in boiling salted water for 2 minutes and reserve in a greased shape with a little oil. Try not to overlap the slices before they are cold so they don't stick together. Cut to the size of your shape and set aside
- In a refractory or roasting pan, place two ladles of tomato sauce, a layer of pasta, a layer of eggplant and sprinkle with a little mozzarella. Repeat the operation twice and finish with a little tomato sauce, spoonfuls of white sauce spread on top and the rest of the mozzarella spread. Bake in oven at 200 degrees for 25 minutes or until browned. Serve hot but the suggestion is to wait about 5 minutes before eating. Have a good time
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