For the filling
2 medium eggplants (530g), sliced into 0.5cm thick pieces lengthwise
2 tablespoons salt
4 cloves of garlic, minced
1 medium onion (100g), chopped
3 tablespoons olive oil
12 green olives, pitted (30g)
For the tomato sauce
2 cans of crushed tomatoes (800g)
2 chicken bouillon cubes (24g)
200g pre-made lasagna sheets
2 cups Minas cheese, grated coarse (230g)
For the filling
2 medium eggplants (530g), sliced into 0.5cm thick pieces lengthwise
2 tablespoons salt
4 cloves of garlic, minced
1 medium onion (100g), chopped
3 tablespoons olive oil
12 green olives, pitted (30g)
For the tomato sauce
2 cans of crushed tomatoes (800g)
2 chicken bouillon cubes (24g)
200g pre-made lasagna sheets
2 cups Minas cheese, grated coarse (230g)
Prepare the filling: sprinkle eggplant slices with salt and let them sit over a paper towel for about 20 minutes
Wash the eggplant slices under running water, pat dry with paper towels, and set aside
In a large skillet, cook the garlic and onion in olive oil over medium heat, stirring occasionally, until the onion is soft (about 5 minutes)
Add the olives and stir well
Add the reserved eggplant, stir, cover, and cook, stirring occasionally, until the eggplant is soft (about 5 minutes)
Remove from heat and set aside
Prepare the tomato sauce: in a blender, blend the crushed tomatoes with the bouillon liquid to achieve a smooth consistency
Set aside
Preheat the oven to 180°C (medium)
Spread a small amount of tomato sauce at the bottom of a 22cm x 29cm baking dish
Lay down one-third of the lasagna sheets, followed by half of the eggplant filling and one-third of the remaining tomato sauce
Sprinkle with Minas cheese
Repeat the layers of lasagna, eggplant, and tomato sauce
Finish with a layer of lasagna and another of tomato sauce, cover with aluminum foil
Bake in the preheated oven for about 30 minutes until the lasagna is cooked through
Serve immediately
281 calories per serving.
