
By Shicocooks
Aubergine Lasagna with Cherry Tomato and Mozzarella
5 steps
Prep:30minCook:35min
So simple to make and soooo delicious 🤤
Updated at: Thu, 17 Aug 2023 03:53:10 GMT
Nutrition balance score
Good
Glycemic Index
31
Low
Glycemic Load
9
Low
Nutrition per serving
Calories1000.9 kcal (50%)
Total Fat60.5 g (86%)
Carbs64.1 g (25%)
Sugars17.1 g (19%)
Protein51.1 g (102%)
Sodium995.5 mg (50%)
Fiber8.6 g (31%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings

1aubergine
sliced lengthwise

3 Tbspsunflower oil
for frying aubergines

9lasagna sheets
no-boil

16cherry tomatoes
halved

10mozzarella mini balls
halved

70gparmesan cheese
grated

salt
to taste

pepper
to taste

basil leaves
for garnish
For the béchamel sauce:
Instructions
Step 1
For the sauce, melt butter in the saucepan, add flour and stir continuously until paste forms. This is called a roux. Add milk to the roux gradually, stirring as you go to avoid any lumps. Add onion with bay leave and cloves. Bring it to a boil, stirring continuously, until the sauce thickens. Discard the onion with bay leave and cloves, and add black pepper, salt and 1/3tsp nutmeg.
Step 2
Slice aubergine lengthwise. Place the slices (in a single layer)in a hot large skillet, drizzled with sunflower oil, and sprinkle with salt and pepper. Fry from both sides until golden brown. Transfer them to a plate, lined with a paper towel. Repeat until you use all slices.
Step 3
Preheat oven to 200C (fan)
Step 4
Pour 1/3 of béchamel sauce into a rectangular ovenproof dish, then start layering: 1/3 of lasagna sheets, 1/2 of aubergine slices, 1/2 of halved tomatoes, 1/2 of halved mozzarella mini balls, then 1/2 of lasagna sheets, 1/2 of béchamel sauce, remaining aubergines, tomatoes and mozzarella, remaining lasagna sheets and béchamel sauce. Sprinkle with parmesan cheese and bake for 35 minutes ( cover with aluminium foil after 20 minutes if it browns too fast)
Step 5
When ready sprinkle with basil leaves, let it cool a bit and enjoy!
Notes
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