Recipe (english)

Aubergine Lasagna

Aubergine Lasagna

Aubergine lasagna tastes very aromatic and is particularly juicy. Cut the eggplant into thin slices, place them next to each other on a kitchen board and sprinkle with salt so that the slices draw water. Preheat the oven to 200°. Blanch the tomatoes with boiling water, peel off the skin and cut the tomatoes into thin slices. Cut onion and garlic into fine cubes. Heat 1 tablespoon olive oil in a frying pan and sear the minced meat vigorously. Add onions and garlic and braise at medium temperature. Season the minced meat with pepper from the mill, salt and rosemary. Stir in the tomato paste and sweat lightly. Fill the cans once with water and extend the tomato sauce with it. Add the red wine and let the minced meat simmer lightly. For the béchamel sauce, put butter in a small saucepan, add flour and mix with milk to make a smooth sauce. Let the béchamel sauce thicken slightly, season with pepper, salt and 20 g Parmesan cheese. Dry the aubergines between two layers of kitchen paper. Heat the remaining olive oil in a pan and fry the aubergines until they brown slightly. Spread a thin layer of tomato sauce and béchamel sauce on the bottom of a lasagne springform pan and spread with lasagne leaves. Alternate with tomato sauce, tomatoes, aubergines, béchamel sauce and lasagna leaves. Cover the top layer with lasagne leaves, spread the remaining béchamel sauce on top and sprinkle with 30 g Parmesan cheese, as shown in the picture above. Bake aubergine lasagne at 200° for approx. 25 minutes on the middle rack.

Servings: 3, Difficulty: 
Preparation time: 30 minutes, Total duration: 45 minutes

All data per serving:
864 kcal
65 g
34 g
47 g

(C)opyright by Marions Kochbuch