Eggplant Lasagna
Such a delicious and original Italian dish as lasagna beloved by many. Today I propose replacing the pasta with eggplant and preparing a vegetable version of lasagna. It turns out very tasty, juicy and fragrant. Eggplant lasagna, the recipe for which I will detail below, is less calorie than a classic dish. Once you try this recipe, you will cook it every season. The combination of fragrant vegetables, juicy mince and mozzarella melting in the mouth will not leave anyone indifferent.
60 min
Ingredients
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Chicken fillet350 g
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Pork350 g
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Eggplant4 pcs
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Onion1 pcs
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Mozzarella cheese200 g
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Cheese100 g
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Butter25 g
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Olive oil30 ml
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Milk200 ml
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Whole wheat flour2 tbsp
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Tomato sauce100 ml
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Nutmeg0.5 tsp
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Salt- to taste
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Black pepper- to taste
Steps
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1. Wash eggplant and cut off the tails. Cut vegetables along into thin slices 3-4 mm thick. Let's put the vegetables on a tray covered with parchment paper. Spray the eggplant slides with a little olive oil. Let’s bake vegetables in a heated to 180 degrees oven for 7-10 minutes so that the eggplant becomes soft.
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