Description
Indulge in the irresistible layers of tender aubergine, creamy béchamel, and melty parmesan in this Aubergine Parmigiana Lasagne. This comforting Italian classic with a unique twist is perfect for a family dinner or entertaining guests.
Ingredients
– 2 large aubergines, sliced into 1/2-inch thick rounds
– 2 cups shredded mozzarella cheese
– 1 1/2 cups grated parmesan cheese
– 3 cups béchamel sauce
– 1 (28 oz) can crushed tomatoes
– 2 cloves garlic, minced
– 1 tablespoon fresh basil, chopped
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions
1. – Preheat oven to 375°F (190°C).
2. – In a large skillet, sauté the aubergine slices in batches until lightly browned on both sides, about 2-3 minutes per side. Set aside.
3. – In a large baking dish, spread a thin layer of béchamel sauce on the bottom.
4. – Arrange a layer of aubergine slices, then top with a layer of béchamel sauce, crushed tomatoes, mozzarella, and parmesan.
5. – Repeat the layers until all ingredients are used up, ending with a layer of parmesan cheese.
6. – Bake for 30-35 minutes, or until the top is golden brown and bubbly.
7. – Let the lasagne rest for 10 minutes before serving.
8. – Garnish with fresh basil and serve hot.
Notes
– For a creamier texture, add a layer of ricotta cheese between the aubergine and béchamel sauce.
– Experiment with different Italian herbs and spices to enhance the flavors.
– This dish can be prepared in advance and baked just before serving.
- Prep Time: 20
- Cook Time: 35
- Category: Main Course
- Method: Baking
- Cuisine: Italian