Description
Indulge in the creamy, cheesy layers of this Aubergine Parmigiana Lasagne – a delectable meatless dish that’s perfect for busy weeknights. Tender eggplant is layered with a rich tomato sauce, creamy béchamel, and melty mozzarella and Parmesan cheeses for a comforting and satisfying meal.
Ingredients
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 2 cups tomato sauce
– 2 cups shredded mozzarella cheese
– 1 cup grated Parmesan cheese
– 3 tablespoons olive oil
– 3 tablespoons all-purpose flour
– 2 cups milk
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions
1. 1. Preheat oven to 375°F (190°C).
2. 2. In a large skillet, heat the olive oil over medium heat. Add the eggplant slices and cook for 2-3 minutes per side until lightly browned.
3. 3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk and cook, stirring constantly, until the sauce thickens, about 5 minutes. Season with salt and pepper.
4. 4. In a 9×13 inch baking dish, spread a thin layer of tomato sauce on the bottom. Top with a layer of eggplant slices, then a layer of béchamel sauce, mozzarella, and Parmesan. Repeat the layers until all the ingredients are used up, ending with the cheeses.
5. 5. Bake for 30-35 minutes, or until the top is golden brown and bubbly. Let stand for 10 minutes before serving.
Notes
– For a richer flavor, add a pinch of nutmeg to the béchamel sauce. – Serve with a fresh green salad for a complete meal.
- Prep Time: 20
- Cook Time: 35
- Category: Main Course
- Method: Baking
- Cuisine: Italian