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 most recently have a little time, I was searching on the web the other day. In need of fresh, stirring ideas, inspiring dishes that We have never tasted before, to treat my loved ones with. Looking for quite some time yet could not find lots of interesting things. Just before I wanted to give up on it, I ran across this yummy and simple dessert by chance. It seemed so delightful on its snapshot, that called for fast action.
It absolutely was simple enough to imagine the way it’s made, how it tastes and just how much boyfriend will probably love it. Mind you, it is extremely easy to delight him when it comes to treats. Anyway, I visited the blog: Suncakemom and used the detailed instuctions that were coupled with great photos of the procedure. It just makes life less difficult. I can suppose it’s a bit of a hassle to shoot snap shots in the midst of baking in the kitchen as you most often have sticky hands thus i really appreciate the hard work she devote to build this blogpost and recipe easily followed.
Having said that I am inspired presenting my own, personal formulas similarly. Thanks for the idea.
I had been tweaking the original formula to make it for the taste of my family. I’ve got to tell you it was a great outcome. They loved the flavour, the consistency and loved having a sweet like this during a stressful workweek. They ultimately demanded lots more, many more. Thus the next occasion I’m not going to make the same miscalculation. I am likely to multiply the amount to keep them happy.
This Eggplant Lasagna Recipe post was made possible by SunCakeMom
Cut the eggplants up to about 0.08″ / 2mm thick slices.
Add salt and place them into a bowl for at least 10 minutes.
Place the eggplant 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.
At the same time we are processing the eggplants pour some oil into a frying pan and brown the ground meat then add the tomato sauce and cook it until the tomato sauce water content reduced about at least a quarter. The whole process should take about 30 minutes.
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.
If we forgot to mix the basil and oregano with the ricotta, just sprinkle it on top and start spreading the other half of the sauce on top.
Repeat the layering of sauce, eggplant and cheese.
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 then it’s ready to be served.