There are many ways to make eggplant lasagna, starting with vegetarian recipes where they do not use meat, others that do, and that even add ham between layers.
The eggplant lasagna recipe that I will explain below is with meat prepared in the form of a Bolognese sauce. If you do not know how to make this sauce, I'll show you:
Ingredients (for 4 servings):
3 large aubergines
Half a liter of Bolognese sauce prepared previously
300 grams of mozzarella cheese
60 grams of Parmesan cheese
4 parboiled eggs
Olive oil
Salt
Preparation
First of all you must have the Bolognese sauce ready.
You should also remove the bitter taste of aubergines, this is very easy: cut the aubergines on wheels or sheets along, depending on the container you are going to use (this I explained above), and sprinkle salt over each . Leave them about 20 minutes in a colander to boil the water they have, which is exactly what gives them the bitter taste.
Una vez transcurrido este tiempo, lávalas bien con agua para quitarle el exceso de sal. Listo.
Calienta una sartén grande o una plancha, ponle un chorro de aceite de oliva y comienza a asar todas las berenjenas por cada lado hasta que se pongan suaves y ligeramente chamuscadas, ojo, chamuscadas no quiere decir quemadas, sólo que cojan un poquito de color.
Cuando estén todas, resérvalas.
Now, let's put together eggplant lasagna!
Preheat the oven to 180ºC.
Take the glass or clay container you are going to use for your lasagna and first put a layer of aubergines in the bottom, do not worry much if it is not completely covered.
Then add a layer of Bolognese sauce, making sure it covers all the aubergines.
Now put a layer of mozzarella cheese. Some people also put parmesan, it's your decision.
Then continue with another layer of aubergines, another layer of meat, etc. Continue like this until you have covered half of your container, which is usually after the 2nd layer of each ingredient. Here you will put a single layer of hard-boiled eggs chopped on wheels. After this layer, continue with the previous process.
You must ensure that the last layer of your aubergine lasagna is mozzarella cheese and, above this, the parmesan cheese, all, 60 grams.
Take to the oven and let it cook for 20 minutes.
At the end of this time, your aubergine lasagna should be lightly topped. If you want to get more color, add a touch to the temperature and leave it in the oven for a couple more minutes, but make sure it does not happen, because it can burn faster than you imagine.
Once ready, remove from the oven, let stand for 5 minutes and then. Enjoy an unforgettable eggplant lasagna!
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