INGREDIENTS
- For meeting:
- – Medium eggplants 5 items.
- – Sunflower oil c/n.
- – Salt and pepper.
- For the pancake batter:
- – Eggs 3 items.
- – Flour 0000 250 g.
- – Milk c/n.
- – Salt 1 tsp.
- – Pepper.
- – Parsley 2 tbsp.
- – 1 clove garlic.
- For the tomato sauce:
- – Onion 1 unit.
- – 2 cloves of garlic.
- – Crushed tomato c/n.
- – Basil c/n.
- – Thyme.
- – Dried oregano.
- For the filling:
- – Queso reggianito c/n.
- – 1 bunch of recent basil.
- – Muzzarella c/n.
FRIED EGGPLANT LASAGNA wealthy, filling and flavorful recipe! I adopted the step-by-step beneath
PROCEDURE:
1. For the dough, beat the eggs, add the milk and flour and blend vigorously with the wire whisk in order that lumps don’t type. Beat till you obtain a mix that’s neither too dense nor too fluid. Season with salt and pepper and add the chopped garlic and parsley.
2. Individually, reduce slices of eggplant lengthwise with the pores and skin (when you do not prefer it with the pores and skin you’ll be able to take away it with the potato peeler) of roughly 1 mm and dredge in flour after which combine. Fry in loads of scorching oil till they only start to brown. Reserve on absorbent paper.
3. For the sauce, sauté the chopped onion in olive and salt. As quickly because the onion is clear, add the crushed tomato, dried oregano, garlic (non-obligatory) and season with salt and pepper. On the final minute add handful of basil leaves.
4. To assemble, place just a little olive oil and just a little sauce in an oven-safe container (it may be rectangular or spherical). Cowl it with slices of fried eggplant, just a little recent cheese in sheets or slices, one other little grated cheese and a layer of sauce. Repeat this process till you find yourself with a layer of eggplants with just a little sauce and cheese.
5. Place within the oven to gratin for 10 minutes, and it is prepared!
