Eggplants go well with fresh mushrooms - culinary experts from many countries of the world know this. Dishes made from these products are especially popular in Italian cuisine, which stands at the crossroads of many cultures. In stuffed eggplants one can “see” the Greek moussaka, but lasagna with eggplants is a dish inspired by local gastronomic preferences.
It is necessary
-
- Stuffed eggplant
- 4 long eggplants
- 250 g porcini mushrooms
- 150 g boiled pork sausage
- 3 tomatoes
- 2 tablespoons grated Parmesan
- 5-6 basil leaves
- 2-3 sprigs of parsley
- clove of garlic
- olive oil
- Lasagne with mushrooms and eggplant
- 750 g eggplant
- 2 tablespoons olive oil
- 1/2 cup chopped onions
- 450 g chopped champignons
- 4-5 lasagna sheets
- 350 g tomato sauce
- 250 g ricotta cheese
- 120 g grated mozzarella
- 1/4 cup grated Parmesan
Instructions
Step 1
Stuffed eggplant
Preheat oven to 190oC. Wash the eggplants, dry them, cut them in half and cut them out, leaving rather thick "walls". Do not discard the pulp. Salt only the very middle of the fruit. Place the eggplants in a baking dish, cover with aluminum foil and bake for 20 minutes (they should be soft but keep their shape).
Step 2
Rinse and dry the mushrooms, cut off the very edge of the leg, soiled in the ground. Cut the legs and caps into neat slices, the eggplant pulp into cubes. Heat 1/4 cup olive oil. Place a clove of garlic, cut into two halves and crushed by the flat part of a knife. As soon as the garlic starts to brown, remove and discard. Remove the skin from the sausage, cut into cubes. Scald the tomatoes with boiling water, remove the skin, drain the juice and grains, and cut the pulp into cubes. Fry the sausage in the garlic oil, and add the mushrooms and eggplant as soon as it has a fried crust. Fry, stirring continuously, for about 5 minutes over medium heat, then increase heat to high and add tomatoes. After a few seconds, turn off the burner, add parsley, basil and grated cheese, check the filling for salt and pepper.
Step 3
Fill the eggplant halves with the hot filling and bake them in the oven at 180 ° C for about 10 minutes. Serve hot or warm as a snack.
Step 4
Lasagne with mushrooms and eggplant
Cut the mushrooms into cubes and fry in a dry frying pan until the liquid evaporates completely. Remove the mushrooms and set aside. Rinse the eggplants, dry and cut into slices, then fry in olive oil until light brown. Remove vegetables from the pan. Place on paper towels to remove excess oil. In the same frying pan, fry the chopped onion until transparent, add the mushrooms. Simmer everything together for 3-5 minutes.
Step 5
Boil the lasagna layers until half cooked. Start assembling the dish. Pour some sauce on the bottom of the mold, put a layer, put a layer of ricotta, a layer of mushroom filling, mozzarella, pieces of eggplant, sauce again and sprinkle everything on top with Parmesan. Repeat until you run out of climbing sheets. Top with the pasta, some sauce and sprinkle with Parmesan. Bake for 30-40 minutes in an oven preheated to 190 ° C.
