Eggplant lasagna with cheese will not leave anyone indifferent, this is a delicious and satisfying dish. Serve it hot when the cheese flows and the enchanting aroma of herbs is heard. Try to cook, share your impressions! I got three good servings, no one went hungry!
Purpose: For lunch / For dinner / Inexpensive
Main Ingredient: Vegetables / Eggplant
Dish: Hot dishes
Geography of cuisine: Russian cuisine
Diet: Lean meals / Vegetarian food
- Eggplant - 3 Pieces
- Tomato - 300 Grams
- Cheese - 250 Grams (200 g mozzarella, 50 g of any hard cheese)
- Salt - To taste
- Provencal Herbs - To taste
- Vegetable oil - To taste
How to make Eggplant Lasagna with Cheese
Prepare food, wash vegetables. Let's get started!
Cut the eggplants into thin slices. Season with salt and leave for 5-10 minutes.
Boil a glass of water, dip the tomatoes one by one in boiling water, after a minute pour over with ice water. This will allow you to quickly and easily peel the tomatoes. Then just crush the tomatoes with a fork or hands.
Dry the eggplants from moisture. Fry in vegetable oil until tender. Cut the mozzarella into slices, grate the hard cheese on a coarse grater.
Take a deep mold, put the eggplant leaves on the bottom.
Next - a layer of tomatoes, salt, Provencal herbs or oregano.
The next layer is mozzarella slices.
And so repeat the layers. The latter should turn out to be eggplant.
Sprinkle the eggplants generously with grated hard cheese and place in the oven for 25 minutes, temperature - 200 degrees.
Eggplant lasagna with cheese is ready!
Arrange on plates and serve hot dish to the table, bon appetit!