Eggplants are perfectly combined with fresh mushrooms - culinary experts from many countries of the world know this. Dishes from these products are especially popular in Italian cuisine, at the crossroads of many cultures. In stuffed eggplants, one can "make out" Greek moussaka, but lasagna with eggplant is a dish inspired already by local gastronomic addictions.
Pick your recipe
You will need
-
- Stuffed eggplant
- 4 long-fruited eggplant
- 250 g of porcini mushrooms
- 150 g cooked pork sausage
- 3 tomatoes
- 2 tablespoons grated parmesan
- 5-6 basil leaves
- 2-3 sprigs of parsley
- clove of garlic
- olive oil
- Lasagna with mushrooms and eggplant
- 750 g eggplant
- 2 tablespoons of olive oil
- 1/2 cup chopped onion
- 450 g chopped champignons
- 4-5 sheets for lasagna
- 350 g tomato sauce
- 250 g ricotta cheese
- 120 g grated mozzarella
- 1/4 cup grated parmesan
Instruction manual
1
Stuffed eggplant
Preheat the oven to 190 ° C. Wash the eggplants, dry them, cut them in half and cut them, leaving a rather thick "wall". Do not discard the pulp. Salt only the very middle of the fruit. Put the eggplant in a baking dish, cover it with aluminum foil and bake for 20 minutes (they should be soft, but keep their shape).
2
Rinse and dry the mushrooms, cut off the very edge of the leg, stained in the ground. Cut the legs and hats into neat slices, and the eggplant flesh into cubes. Heat 1/4 cup olive oil. Put the garlic clove cut into two and crushed by the flat part of the knife. As soon as the garlic begins to brown, remove it and discard. Remove the skin from the sausage, cut into cubes. Scale the tomatoes with boiling water, remove the peel, drain the juice and grains, and cut the pulp into cubes. Fry the sausage in garlic oil, as soon as it has a fried crust, add the mushrooms and eggplant. Fry, stirring continuously, for about 5 minutes over medium heat, then increase heat to high and add the tomatoes. After a few seconds, turn off the burner, add parsley, basil and grated cheese, check the filling for salt and pepper.
3
Fill the eggplant halves with hot stuffing and bake them in the oven at 180 ° C for about 10 minutes. Serve them hot or warm as a snack.
4
Lasagna with mushrooms and eggplant
Dice the mushrooms and fry in a dry pan until the liquid has completely evaporated. Remove the mushrooms and set aside. Wash the eggplants, dry and cut into circles, then fry in olive oil until a light brown crust. Remove the vegetables from the pan. Put on paper towels to remove excess fat. In the same pan, fry the chopped onion until transparent, add the mushrooms. Simmer all together for 3-5 minutes.
5
Boil lasagna until half cooked. Start collecting the dish. Pour a little sauce at the bottom of the mold, lay the layer, lay out a layer of ricotta, a layer of mushroom filling, mozzarella, pieces of eggplant, again the sauce and sprinkle everything on top with parmesan. Repeat until the climbing sheets run out. Top with a paste, a little sauce and sprinkle with parmesan. Bake for 30-40 minutes in an oven preheated to 190 ° C.