Devo necessariamente grigliare le melanzane?

No, puoi anche cuocerle al forno con un filo d’olio. Grigliarle, però, aiuta a mantenere il piatto più leggero e meno acquoso.

Posso prepararle il giorno prima?

Sì, ed è un’ottima idea. Puoi assemblare la teglia, conservarla in frigorifero e cuocerla il giorno successivo.

Quale formaggio posso usare al posto della mozzarella?

Provola, scamorza o un mix di mozzarella e ricotta sono tutte ottime alternative.

Come faccio a ottenere una superficie più croccante?

Aggiungi un po’ più di Parmigiano nell’ultimo strato e lascia dorare per qualche minuto in più, controllando attentamente la cottura.

Pensieri finali

Queste Aubergines façon lasagnes hanno tutto quello che si desidera da un buon piatto al forno: strati generosi, salsa profumata, formaggio filante e una crosticina dorata che rende impossibile fermarsi alla prima porzione.

Preparale quando vuoi portare a tavola qualcosa di semplice ma spettacolare: il momento in cui taglierai la prima fetta e vedrai gli strati morbidi e filanti sarà la tua ricompensa. Buon appetito!

Aubergines façon lasagnes

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• Author: Isabel Martín
• Total Time: 65 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Description

A light and delicious alternative to traditional lasagna, this dish utilizes grilled aubergines to create delicious layers combined with savory tomato sauce and melty cheese.

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Ingredients

Scale 1x2x3x

• 3 large aubergines
• 500 g canned peeled tomatoes
• 1 onion
• 2 cloves garlic
• 300 g mozzarella
• 100 g grated parmesan
• Extra virgin olive oil
• Salt to taste
• Pepper to taste
• A handful of fresh basil

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Instructions

1. Wash the aubergines and slice them into approximately 1 cm thick slices. Sprinkle with salt and let them rest for about 30 minutes.
2. Rinse the aubergine slices and dry them. Heat a grill pan with a drizzle of oil and cook the aubergines on both sides until tender and slightly golden, about 3-4 minutes per side. Set aside.
3. In a saucepan, heat some extra virgin olive oil and add the chopped onion and crushed garlic. Sauté until the onion becomes translucent.
4. Add the canned peeled tomatoes and crush them with a fork. Season with salt, pepper, and a handful of fresh basil. Cook the sauce over medium heat for about 15-20 minutes until it thickens slightly.
5. Spread a little sauce on the bottom of a baking dish. Create a layer of grilled aubergine slices, followed by a layer of sliced mozzarella and a sprinkle of parmesan. Repeat the layers until all ingredients are used, finishing with a layer of sauce and a generous sprinkle of parmesan.
6. Preheat the oven to 180°C (356°F). Bake the dish for about 30-35 minutes until the top is golden and the cheese is melted and bubbling.
7. Remove from the oven and let the aubergines façon lasagnes rest for 10-15 minutes before serving, allowing the flavors to settle and making it easier to cut.

Notes

For creamier texture, add ricotta between layers. A pinch of sugar can balance the acidity of the tomatoes.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 450mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 4g
• Protein: 18g
• Cholesterol: 40mg