11 Mar 2014

Grilled eggplant lasagna with buffalo mozzarella

The last weekend, which was a holiday, for Carnival, we went to  San Antonio de Areco spend the day. I did not know the place, and I love it.
His gentle people , well kept historical center and its restaurants made ​​our day unique.

And as it was a long weekend, and rainy days, I felt like cooking something with tomato sauce, which I love, and it is very easy to do. So out of the oven, this delicious lasagna. Hope you enjoy, and have a wonderful week.

 Grilled eggplant lasagna with buffalo mozzarella

1 kilo of tomatoes
1/4 cup olive oil
2 cloves garlic, minced
1 medium onion, chopped
1/2 teaspoon salt
1/2 cup white wine
1 teaspoon  brown sugar or organic sugar
ground pepper to taste
rosemary leaves

5 medium eggplants
 100g Buffalo mozzarella or bocontinno , or regular mozzarella.

  • Wash and cut tomatoes into dices . Pass through the blender or food processor and reserve .
  • Put the oil in a saucepan and bring to a simmer until hot.When  this hot add the onion and leave until browned , stirring occasionally , add the garlic and let brown.
  • Add the tomatoes and saute for about five minutes, add the wine , salt , sugar and pepper.
  • Reduce heat and simmer until it takes the body. Add rosemary leaves
  • For the eggplant
  • Peel the eggplant and cut lengthwise . Pierce with a fork and let it drain , in a large colander .
  • Meanwhile, heat a griddle and brush with oil.
  • Allow to mark and remove .

  • In a rectangular pan add a layer of tomato sauce and cover with a layer of eggplant, so on until the sauce.
  • Cover with foil and bake for 20 minutes . Remove from oven , remove foil and place the mozzarella . Return to oven and leave until the mozzarella melts. serve 


bellini said...

A weekend getaway is always good for the soul, as is a delicious comforting vegetable lasagna.

Te de Ternura said...

He disfrutado con tu reportage; y esta receta tan DELICIOSA!!!