Eggplant lasagna, cooked in individual molds, is a great idea for serving an appetizer to the table. The dish does not take up much space on the table, and it is convenient for guests to use it.
It is necessary
- - eggplants 2 pcs;
- - ready-made lasagna sheets 6 pcs;
- - minced meat 400 g;
- - onion 1 pc;
- - dry white wine 100 ml;
- - tomatoes 300 g;
- - olive oil;
- - Parmesan 30 g;
- - dried rosemary, ground black pepper, Italian herbs;
- - salt.
- For the sauce
- - milk 200 ml;
- - flour 15 g;
- - butter 15 g;
- - grated cheese 30 g.
Instructions
Step 1
Cut the eggplants into slices, salt and leave for 30 minutes. Then rinse and let dry. Drizzle with olive oil and sauté in a grill pan. Place the eggplants on a napkin to drain off excess fat.
Step 2
Fry the minced meat quickly over high heat. Add finely chopped onions, rosemary and wine. Bring to a boil. Reduce heat and simmer covered for 10 minutes.
Step 3
Peel the tomatoes, cut into the minced meat. Cook for 15 minutes. Season with salt, pepper and Italian herbs.
Step 4
Cook the lasagna sheets in parts in boiling salted water for 2-3 minutes. Then remove with a slotted spoon, rinse with cold water and cut in half or to fit the molds.
Step 5
For the sauce, mix the flour thoroughly with the milk. Add butter and heat over low heat, stirring occasionally, until thickened. Sprinkle with cheese, stir and remove from heat.
Step 6
Grease square molds with oil. Put a sheet of dough on the bottom, pour over the sauce. Then lay out the layers of eggplant and minced meat. Cover with dough. Repeat layers until you fill the molds. The last should be the dough.
Step 7
Pour over the sauce, sprinkle with rosemary and grated cheese. Bake at 180 ° C for 20-25 minutes.
