Fixings:
* 8 ounces lasagna noodles, cooked
* 1 medium eggplant
* olive oil
* 1 can (6 ounces) tomato glue
* 1 cup red wine
* 1/2 cup high temp water
* 1 garlic clove
* 1 teaspoon dried leaf basil, disintegrated
* 1/2 teaspoon turmeric
* salt and pepper
* 1 cup hacked onion
* 2 cups hacked green ringer pepper
* 1/4 cup cut dark olives
* 1/2 cup ground Parmesan cheddar
Arrangement:
Cut eggplant into 1/4-inch adjusts; broil in a nonstick skillet in hot oil on the two sides until delicate. Channel on earthy colored paper or paper towels. Join tomato glue, wine, water, garlic, basil, and salt, turmeric, and pepper. Stew for 5 minutes. Add green ringer pepper, hacked onion, and olives. Cook for 5 minutes longer.
Orchestrate a layer of lasagna noodles in a buttered shallow baking dish. Cover noodles with a layer of eggplant cuts and a few spoonfuls of the sauce. Sprinkle with Parmesan cheddar. Rehash layers until all fixings are utilized. Prepare eggplant lasagna at 350° for 30 minutes. Eggplant lasagna serves 8. Appreciate !
Eggplant Lasagna VIDEO
No comments:
Post a Comment