INGREDIENTS
- Elements:
- – Eggplant 6.
- – Sunflower oil c/n.
- – Sal.
- – Pepper.
- Fritter dough:
- – Egg 3.
- – Flour 0000 250 g.
- – Milk 50 cc.
- – Sal 1 cdta.
- – Pepper.
- – Parsley 2 tbsp.
- – Garlic 1 clove.
- Tomato sauce:
- – Purple onion 1.
- – Garlic 2 cloves.
- – Olive oil.
- – White wine 50 cc.
- – Entire plum tomato 1 kilo.
- – Thyme.
- – Oregano.
- Stuffed:
- – Queso reggianito 250 g.
- – Recent basil 1 bunch.
- – Cooked ham 200 g.
- – Mozzarella 250 g.
Get pleasure from this spectacular EGGPLANT LASAGNA that cooking-recipesna_saenz taught us to organize in in the present day’s program following the recipe step-by-step .
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Process:
1. For the dough, beat the eggs with chopped garlic and parsley, season with salt and pepper and add the flour and combine with a wire whisk. Dilute with milk till you get a thick paste (extra milk could also be wanted). 2. Individually, reduce slices of eggplant and dip within the paste, fry in sizzling oil.
Reserve.
3. For the sauce, sauté the chopped crimson onion in olive and salt. Add the chopped garlic and deglaze with white wine.
4. Add the plum tomatoes and taste with the herbs. Alter salt and cut back for 20 minutes. Liquefy.
5. To assemble, place a base of sauce in a serving dish and canopy it with fried eggplant slices.
6. Fill with grated reggianito and mozzarella cheese, cooked ham and basil.
7. Repeat till you attain the highest, end with cheese and gratin for 10 minutes, and revel in!
