Prepare a delicious eggplant lasagna with golden layers of grilled eggplant, tomato sauce, buffalo cheese, and a touch of oven baking to enjoy it hot.
Ingredients
- 6 eggplants
- 200 g buffalo cheese
- 800 g homemade tomato sauce
Preparation
- Peel the eggplants and slice them lengthwise into thin strips. Grill them on both sides until golden.
- Spread a layer of tomato sauce at the bottom of the dish where you’ll assemble the lasagna. Add a layer of grilled eggplant, then a thin layer of tomato sauce, followed by buffalo cheese.
- Repeat the layers until all the eggplant is used, finishing with a layer of cheese on top.
- Bake for 30 minutes at 150 °C (300 °F), and serve hot.
Did you know?
Existen dos tipos de leches A1 y A2 y la diferencia está en una sola proteína, llamada betacaseína. La A1 contiene la betacaseína A1 y la leche A2 contiene la betacaseína A2.
Fiber: 24 g
Protein: 40 g
Fat: 60 g
Carbohydrates: 80 g
Calories: 800 kcal
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