Ingredients for - Lasagna with eggplant
How to cook deliciously - Lasagna with eggplant
1 . Stage
Wash the eggplants and cut them into cubes.
2 . Stage
Sprinkle the sliced eggplants with salt and leave for half an hour so that the bitterness goes away.
3 . Stage
Peel the onion and cut it into half rings. Wash the bell peppers, cut out the seed box, cut in half and cut into thin strips.
4 . Stage
Wash the tomatoes, make a cross-shaped incision in the skin on the stalk side and put them in boiling water for about 1 minute, then carefully remove the skin. Cut the tomatoes into small cubes.
5 . Stage
Fry onion in 1 tbsp oil for 2-3 minutes. Add bell peppers, tomatoes, salt and ground pepper to taste and stew for 10 minutes more.
6 . Stage
At the end of the stew add finely chopped herbs.
7 . Stage
Wash eggplant of salt and fry in 1 tbsp. vegetable oil for 5-7 minutes.
8 . Stage
In a baking dish (I have a 26 by 17 cm dish) place the lasagna sheets (read the instructions on the package, some companies suggest boiling the lasagna sheets, some suggest using dry sheets). Place 1/3 of the tomato filling on the sheets and 1/2 of the eggplant on top.
9 . Stage
Then the lasagna sheets again, 1/3 of the tomato filling and the rest of the eggplant.
10 . Stage
Remove the sheets of lasagna and the rest of the tomato filling. Grease the top with sour cream.
11 . Stage
Sprinkle with grated cheese. Bake in the oven for 20 minutes at 180-200 degrees.