Eggplant lasagna Ingredients: olive oil - 4 eggplants - fresh or frozen 1 carrot - 25 g of - flour - 1 onion - 150 g of - Comté - 50 cl of - beef broth - 8 sheets of - lasagna - 25 g of - butter - 500 g of - tomato coulis - 50 g of - Parmesan herbs de Provence.
Utensils:
- 1 gratin dish - oven dishes 1 baking tray - oven tray 1 frying pan - frying pan 1 knife - knives 1 saucepan - set of pots 1 wooden spoon - 1 lidle- 1 Oven- ovens 1 kitchen scale- scales 1 dish-
Total time: 1h40 Preparation: 40 min Rest:- Cooking: 1h
Phase 1
Peel the eggplants and cut them into slices (not too thick) lengthwise. Heat the oil in a frying pan and grill the eggplants over high heat: they should become tender and golden. Place them on absorbent paper.
Phase 2
Prepare the sauce: in a saucepan, melt the butter; add the flour and stir well. Then gradually add the coulis (as for a béchamel) then the broth, until it has a moderately liquid consistency.
Phase 3
Peel the carrot and cut it into small cubes: throw them into the tomato sauce along with the finely chopped onion. Add pepper and Provençal herbs. Cook for 30 minutes over very low heat, stirring often.
Phase 4
In a gratin dish, cover the bottom with a few spoonfuls of sauce. Cover with lasagna sheets (without overlapping) then place the eggplant slices parallel. Salt, pepper, sprinkle with parmesan and a small handful of Comté cheese. Place lasagna sheets, sauce, eggplant, Comté, Parmesan again. Make 3 layers. Cover the top with the Comté gratin.
Phase 5
Cook for 50 minutes in the preheated oven at thermostat 7 (210°C) and enjoy.
Utensils:
- 1 gratin dish - oven dishes 1 baking tray - oven tray 1 frying pan - frying pan 1 knife - knives 1 saucepan - set of pots 1 wooden spoon - 1 lidle- 1 Oven- ovens 1 kitchen scale- scales 1 dish-
Total time: 1h40 Preparation: 40 min Rest:- Cooking: 1h
Phase 1
Peel the eggplants and cut them into slices (not too thick) lengthwise. Heat the oil in a frying pan and grill the eggplants over high heat: they should become tender and golden. Place them on absorbent paper.
Phase 2
Prepare the sauce: in a saucepan, melt the butter; add the flour and stir well. Then gradually add the coulis (as for a béchamel) then the broth, until it has a moderately liquid consistency.
Phase 3
Peel the carrot and cut it into small cubes: throw them into the tomato sauce along with the finely chopped onion. Add pepper and Provençal herbs. Cook for 30 minutes over very low heat, stirring often.
Phase 4
In a gratin dish, cover the bottom with a few spoonfuls of sauce. Cover with lasagna sheets (without overlapping) then place the eggplant slices parallel. Salt, pepper, sprinkle with parmesan and a small handful of Comté cheese. Place lasagna sheets, sauce, eggplant, Comté, Parmesan again. Make 3 layers. Cover the top with the Comté gratin.
Phase 5
Cook for 50 minutes in the preheated oven at thermostat 7 (210°C) and enjoy.