Description
Indulge in the rich, cheesy goodness of this Aubergine Parmigiana Lasagne – a comforting and flavorful Italian dish that’s perfect for a cozy family dinner.
Ingredients
– 2 large eggplants, sliced into 1/2-inch thick rounds
– 2 cups tomato sauce
– 2 cups béchamel sauce
– 2 cups shredded mozzarella cheese
– 1 cup grated Parmesan cheese
– 2 tablespoons olive oil
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions
1. 1. Preheat your oven to 375°F (190°C).
2. 2. Brush the eggplant slices with olive oil and season with salt and pepper.
3. 3. Arrange the eggplant slices in a single layer on a baking sheet and bake for 15-20 minutes, flipping halfway, until tender and lightly browned.
4. 4. In a 9×13 inch baking dish, spread a thin layer of tomato sauce on the bottom.
5. 5. Arrange a layer of the roasted eggplant slices on top of the sauce.
6. 6. Spread a layer of béchamel sauce over the eggplant, followed by a sprinkle of mozzarella and Parmesan cheeses.
7. 7. Repeat the layers of eggplant, béchamel, and cheeses until all the ingredients are used up, ending with a layer of cheese.
8. 8. Bake the Aubergine Parmigiana Lasagne in the preheated oven for 30-35 minutes, or until the cheese is melted and bubbly.
9. 9. Let the dish cool for 5-10 minutes before serving.
Notes
For extra flavor, try adding a pinch of dried oregano or basil to the béchamel sauce. You can also experiment with different types of cheese, such as provolone or fontina, to customize the dish to your taste.
- Prep Time: 20
- Cook Time: 45
- Category: Main Course
- Method: Baking
- Cuisine: Italian