Eggplant Lasagna Parmigiana

Name: Eggplant Lasagna Parmigiana
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 servings
Cuisine: Italienische Küche
Ingredients: 250 g lasagna sheets; 1 kg eggplant; 800 g canned chopped tomatoes; 100 g grated Parmesan; 125 g classic mozzarella; 150 ml dry red wine Chianti; 5 garlic cloves; 1 yellow onion; 2 tbsp dried oregano; 2 handfuls fresh potted basil; 500 ml whole milk 3.5% fat; 40 g wheat flour Type 405; 40 g unsalted butter; 1 pinch ground nutmeg; 2 dried bay leaves; Extra virgin olive oil; Salt; Ground black pepper

6 servings

Under an hour

New

Buy all ingredients right below the recipe

Ingredients

250 g lasagna sheets
1 kg eggplant
800 g canned chopped tomatoes
100 g grated Parmesan
125 g classic mozzarella
150 ml dry red wine Chianti
5 garlic cloves
1 yellow onion
2 tbsp dried oregano
2 handfuls fresh potted basil
500 ml whole milk 3.5% fat
40 g wheat flour Type 405
40 g unsalted butter
1 pinch ground nutmeg
2 dried bay leaves
Extra virgin olive oil
Salt
Ground black pepper

Preparation

1
Preheat the oven to 200 degrees Celsius. Wash the eggplants and cut them into slices about half a centimeter thick. Brush both sides with olive oil, season with pepper, and sprinkle with dried oregano. Place the eggplant slices on a baking sheet lined with parchment paper and bake for 40 minutes. Flip them halfway through. Salt after baking.
2
Finely dice the onion and slice the garlic. Sauté the onion in 2 tablespoons of olive oil until golden brown, then add the garlic and sauté for another 2 minutes. Add the chopped tomatoes and bring to a boil. Season with salt and pepper. Pour in the wine and simmer over low heat for 10-15 minutes until the excess liquid has evaporated. Finally, stir in a handful of chopped basil.
3
Meanwhile, prepare the béchamel sauce. Melt the butter in a saucepan and stir in the flour. Sauté for one minute, stirring constantly. Then add the milk and stir until no lumps remain. Add bay leaves, nutmeg, salt, and pepper. Cook for about 10 minutes, stirring occasionally, until the sauce has a creamy consistency. Remove the bay leaves, stir in 2/3 of the Parmesan and a handful of chopped basil. Set aside a few leaves for garnish.
4
Now layer all components. In a baking dish (approx. 20x30 cm), place 1/3 of the eggplants, then spread 1/3 of the tomato sauce over them. Place a layer of lasagna sheets on top and spread with 1/3 of the béchamel sauce. Repeat this process two more times. Sprinkle the last layer of béchamel sauce with the remaining Parmesan and distribute the sliced mozzarella on top. Cover the dish with aluminum foil and bake in the oven for 50 minutes. Remove the foil halfway through so that the cheese becomes crispy. Garnish with fresh basil leaves before serving.

Knuspr-Küche

Servieren Sie diese Lasagne mit einem Glas des verwendeten Chianti – die Aromen ergänzen sich hervorragend. Ein frischer Rucola-Salat passt ebenfalls wunderbar dazu.