Name: Melanzane Lasagne Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Italian
Ingredients: 2 large eggplants, sliced lengthwise; 2 tablespoons olive oil; 1 onion, diced; 3 cloves garlic, minced; 1 can (400g) diced tomatoes; 1 can (200g) tomato sauce; 2 teaspoons dried basil; 1 teaspoon dried oregano; Salt and pepper, to taste; 1 cup grated mozzarella cheese; 1 cup grated Parmesan cheese; 2 cups béchamel sauce; Fresh basil leaves, for garnish

How To Make Melanzane Lasagne

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Preparation: 30 minutes

Cooking: 45 minutes

Total: 1 hour 15 minutes

Serves:

Ingredients

2 large eggplants, sliced lengthwise
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
1 can (400g) diced tomatoes
1 can (200g) tomato sauce
2 teaspoons dried basil
1 teaspoon dried oregano
Salt and pepper, to taste
1 cup grated mozzarella cheese
1 cup grated Parmesan cheese
2 cups béchamel sauce
Fresh basil leaves, for garnish

Instructions

Preheat the oven to 180°C (350°F). Place the eggplant slices in a single layer on baking sheets and brush with olive oil. Bake for 15 minutes or until tender. Set aside.
In a large saucepan, heat olive oil over medium heat. Add the diced onion and minced garlic, and cook until soft and fragrant.
Add the diced tomatoes, tomato sauce, dried basil, dried oregano, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
In a baking dish, spread a thin layer of the tomato sauce mixture. Top with a layer of eggplant slices, then sprinkle with grated mozzarella and Parmesan cheese. Repeat the layers, ending with a layer of tomato sauce.
Pour the béchamel sauce evenly over the top layer of tomato sauce.
Bake in the preheated oven for 30 minutes or until golden and bubbly.
Garnish with fresh basil leaves before serving.