Recipe for a vegetarian eggplant

This is the perfect option for that day when we feel like eating healthy but different. A super healthy and easy yet interesting recipe, with no flour, all you need is vegetables and cheese. We've put a lot of pressure on you with eggplant lasagna, so don't let us down.

Okay, life's sorted. We're about to discover the new secret formula for our happiness. #basics

Here's a spoiler for calculating the quantities correctly . You may think it's a small amount or the eggplant is too small, but keep in mind that we're going to cut the eggplant into thin slices, so it makes quite a bit.

About eggplant lasagna

How eggplant works in the kitchen

Eggplant is a good food and super versatile in the kitchen , which is why it's always a great help when creating out-of-this-world dishes, whether as a starter, main course, or a delicious side dish.

Eggplants are the love of our lives, from stews to breaded eggplant Milanese . To preserve their beauty, there are certain things you need to be careful about when cooking them. For example, the amount of liquid these little friends have inside. The liquid can act as a double-edged sword, brightening our lives with its magic, or ruining the entire preparation if we didn't anticipate it.

several types of eggplant in the market and they all work very well in this preparation, like eggplant lasagna.

How to choose eggplants

A tip for purchasing is to choose the heaviest ones , this determines a little how many seeds we will find inside.

How to remove the bitter taste from eggplants

The typical bitterness of eggplant is another thing we have to avoid and doing so is very easy:

• We cut the eggplants into the desired shapes, then sprinkle them with salt and let them rest for 30 minutes. After a while, you'll notice the eggplant "sweating" and developing a light layer of liquid on top.
• Then we just have to drain them and wash them to remove the excess salt.
• Finally, it is important to dry them with kitchen paper before cooking.

How to keep eggplants in good condition

Especially if we store them raw, the ideal place for them is in the least cold part of the refrigerator, and consuming them quickly is essential because they become soft afterward, and you have to know how to handle soft eggplants.

If you bought a bunch of eggplants and you were planning to freeze them , it's best to cook them first and then store them.

Eggplant lasagna or eggplant lasagna? It's the same!

Knowing how to spell this is a very common question, and since today we're going to show off our beautiful plate, we have to understand these differences.

Lasagna comes from the Italian term , a foreign word that sometimes makes a lot of noise. Lasaña is the Spanish adaptation due to the dish's worldwide success. We also have a Greek moussaka that you can't miss.

So, the recipe we're going to cook today is a delicious vegetarian eggplant lasagna , and this is well-written because it's so. Shall we get on with the recipe? Yes!

Berenjan lasagna recipe

Ingredients

• 2 medium eggplants. 
• 1 small onion.
• 2 garlic cloves.
• 250 gr. of crushed tomatoes.
• Cheese to taste.
• Cream (optional).
• 1 teaspoon of sugar.
• Basil.
• Salt.
• Pepper.

How to make the ultimate eggplant lasagna 

Preheat oven to 200°

1. Wash and cut the eggplants into thin slices, then let them rest for 30 minutes with plenty of salt.
2. In a frying pan, heat the bottom of the pan with olive oil and wait for it to heat up. Now add the chopped garlic cloves and the finely diced onion. Cook for 5 minutes.
3. After the time has elapsed, add 250g of crushed tomatoes along with 1 tablespoon of sugar, salt to taste, 1 teaspoon of oregano, and a pinch of basil. Stir well and cook for 10 minutes.
4. Returning to the eggplants, they should have a surface layer of liquid. Run each one under running water to remove the salt and finally pat each one dry with kitchen towels.
5. Now you have to cook the eggplants, and you can do this in two ways: fry them in a pan for 5 minutes on each side, or place them all together in a hot oven for 10 minutes.
6. With the eggplants cooked and the sauce ready, proceed to assemble the eggplant lasagna. In a tall ovenproof dish, place a base of tomato sauce, top with the eggplants, and finally, a layer of cheese with a little basil. Repeat this process until all the ingredients are used.
7. On top, you can finish with a final layer of cream and cheese to gratinate. Season with salt and pepper and bake for 20 minutes.