Eggplant Lasagna
by Editorial Staff
This lasagna will appeal to vegetarians and those who count every calorie they eat. Only vegetables!
Cook: 1 hour 25 minutes
Servings: 8
Ingredients
- 2 large eggplants
- 2 tablespoon salt
- 795g tin of tomatoes, peeled and finely chopped
- 170 g tomato paste
- 1 teaspoon oregano dry
- 1 teaspoon basil dried
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon olive oil
- salt and pepper to taste
- 1 teaspoon olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 1 cup frozen chopped spinach
- 425 g ricotta cheese
- 2 eggs
- 1/5 cup shredded Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1 cup shredded mozzarella cheese
Directions
- Cut the eggplants lengthwise, 5 mm wide. Soak in saltwater under pressure to remove the bitterness. Leave for an hour.
- Remove water from eggplants, place on a paper towel.
- In a preheated skillet with oil, fry the eggplants for 5 minutes on each side.
- In a separate cup, combine chopped tomatoes, tomato paste, oregano, basil, garlic powder, onion powder, olive oil, and salt and pepper.
- Heat oil in a frying pan over medium heat, add onion, fry until golden brown, add carrots, spinach. Fry for 5-8 minutes.
- In a separate cup, combine ricotta cheese, eggs, Parmesan cheese, garlic powder, onion powder, salt.
- Stir in the cooled spinach mixture and the cheese mixture. Preheat the oven to 175 degrees.
- Put 1/3 part of the tomato mixture into a mold, spread a layer of eggplant (1/2 part) on top, put 1/2 part of the spinach mixture, 1/3 part of the tomato mixture, 1/2 part of eggplant, 1/2 part of cheese mixture, finish with tomato mixture and sprinkle with mozzarella cheese. Bake in the oven for 45 minutes.
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