For the filling
2 medium eggplants (530 g), cut into 0.5 cm thick slices lengthwise
2 tablespoons of salt
4 cloves of garlic, minced
1 medium onion (100 g), chopped
3 tablespoons of olive oil
12 green olives, pitted (30 g)
For the tomato sauce
2 cans of peeled tomatoes (800 g)
2 tablets of chicken broth (24 g)
200 g of ready lasagna
2 cups of grated Minas cheese half-cured (230 g)
For the filling
2 medium eggplants (530 g), cut into 0.5 cm thick slices lengthwise
2 tablespoons of salt
4 cloves of garlic, minced
1 medium onion (100 g), chopped
3 tablespoons of olive oil
12 green olives, pitted (30 g)
For the tomato sauce
2 cans of peeled tomatoes (800 g)
2 tablets of chicken broth (24 g)
200 g of ready lasagna
2 cups of grated Minas cheese half-cured (230 g)
Prepare the filling: sprinkle the eggplant slices with salt and let them sit over a wire rack for about 20 minutes
Wash in cold water, drain and dry well with paper towels. Reserve
In a large skillet, medium heat, sauté the garlic and onion in olive oil, stirring occasionally until the onion is soft (about 5 minutes)
Add the olives and mix well
Add the reserved eggplant, mix, cover and cook, stirring occasionally until it's soft (about 5 minutes)
Remove from heat and reserve
Prepare the tomato sauce: in a blender, blend the peeled tomatoes with the liquid from the can and the chicken broth tablets to obtain a homogeneous sauce. Reserve
Preset the oven to 180°C (medium)
Spread a little of the tomato sauce at the bottom of a 22 cm x 29 cm baking dish
Place 1/3 of the lasagna, cover with half of the eggplant mixture and 1/3 of the remaining tomato sauce
Dust with Minas cheese
Repeat the layers of lasagna, eggplant, and tomato sauce
Finish with another layer of lasagna and tomato sauce, top with aluminum foil
Bake in the preheated oven until the lasagna is cooked (about 30 minutes)
Serve afterwards
281 calories per serving.
