Traditional recipes

Eggplant lasagna and tofu-Dukan

Eggplant lasagna and tofu-Dukan

Cut the eggplant into rounds, add salt and let the water come out of it for about 30 minutes.

Wash the eggplant pieces and dry with kitchen paper

Cut tofu and sliced ​​tomatoes. Finely chop the onion and garlic.

Bake the eggplant slices on the grill pan. Bake the tofu slices for a few minutes on the grill or in a non-stick pan with 2-3 tablespoons of water and vegeta.

Heat the onion and garlic in a few tablespoons of water and then add the tomato slices.

We also add aromatic herbs.

Put baking paper in an oven tray. Place a slice of eggplant, tofu, some grated cheese, slice of tomato, onion with garlic and finish with a slice of eggplant.

Put in the oven at 200 ° for about 25 minutes. About 5 minutes before removing, add some grated cheese.

A diet recipe but very tasty.




Lasagna with eggplant and chicken

1. Lasagna sheets must be prepared first, as they must be boiled in salted water so that they do not break, according to the instructions on the package. It is very important to consider this aspect in any type of lasagna. Through the boiling process, the sheets soften and when served combined with vegetables, cheese or meat are very soft and combine very well with the filling. It is also advisable to keep the water in which they boiled, because they are sprinkled from time to time while in the oven, not to dry and not to become crispy.

2. Peel the eggplant, cut into rounds and fry for 5 minutes on one side and 5 minutes on the other side and allow to drain.

3. Fry the onion in a little oil and add the minced meat, salt, pepper and then cool. When the meat composition has cooled, add the egg and finely chopped parsley and mix well until smooth. Prepare the tray with butter and a little breadcrumbs and place a row of eggplant, a row of sheets, over which sprinkle cheese, a row of meat and so on until covered with the last layer of eggplant. Place the sliced ​​tomatoes and grated cheese on top of the eggplant.

4. Put it in the oven at a temperature of 160 °, and after it has browned, serve it warm, garnished with green parsley.


Polenta lasagna with eggplant and tomato sauce

3 large eggplants
two tablespoons olive oil
a medium onion
four cloves of garlic, press
one kilogram of small tomatoes, or 2 cans of tomatoes
a quarter teaspoon of salt
a tablespoon of balsamic vinegar
a bunch of basil
black pepper
polenta harder.

Method of preparation

1. Preheat the oven to 220 degrees, and in the meantime put a pot on the fire, at medium temperature, and heat the olive oil. Add the onion and garlic, finely chopped, and stir for several minutes.

2. Now add the canned tomatoes, or the finely chopped tomatoes, and mix for 30 minutes on low heat. Add the vinegar and basil and season with salt and pepper.

3. Then heat a grill pan on the fire, then cook the eggplant slices until soft, 2-3 minutes. Then keep them separate.

4. Next step: put tomato sauce on the bottom of a ceramic pot that you will put in the oven. Then place the eggplant slices, then put the sauce on the slices again, then place the slices of a harder piece of polenta.


LASAGNA with EGGPLANT and MOZZARELLA (low in calories and full)

Lasagna with eggplant and mozzarella is an alternative to the classic lasagna with meat, and also a unique seasonal recipe.

It is a filling dish, low in calories, perfect for periods when you want to reduce meat consumption.

Lasagna with eggplant and mozzarella

ingredients

  • 3 large eggplants
  • 5 medium ripe tomatoes
  • slices of mozzarella cheese
  • grated mozzarella
  • extra virgin olive oil
  • sea ​​salt
  • pepper
  • oregano

It is good that eggplants are not peeled, as it is rich in essential phytonutrients that improve blood circulation and nourish the brain.

Method of preparation

Lasagna with eggplant, an alternative to the classic lasagna with meat

- Wash the eggplant well and cut lengthwise into slices about 1 centimeter wide. Salt and set aside for 30 minutes to remove the bitter taste. Then, the eggplant slices are rinsed with plenty of water and drained on absorbent kitchen towels.

- Preheat the oven to 200 degrees Celsius.

- Next, wash the tomatoes, peel them, remove the seeds (optional) and pass them (in a blender or with a fork).

- Sprinkle the eggplant slices with a little oil and season with pepper and dried oregano. Place the eggplant in an oven tray lined with baking paper and leave in the hot oven for 10 minutes, until the eggplant slices are softened and lightly browned. Then remove from the oven and leave to cool.

- When the eggplant slices are no longer hot, lasagna is formed as follows: a row of eggplant slices, a row of slices of mozzarella cheese and another row of eggplant slices. Do this successively along the oven tray. Pour the tomato puree and grated mozzarella on top.

- Put the tray in the oven heated to 180 degrees Celsius for 15-20 minutes. Leave to cool and serve fresh.

Helps improve intestinal transit

Eggplants contain iron, calcium and other minerals, essential nutrients for the health of our body. Consumed on the grill or baked, they are just as delicious and have the same positive effect on health.

Due to their high fiber content, eggplant helps to improve intestinal transit.

Eggplant lasagna is also recommended in diets, because it provides a feeling of satiety and reduces the feeling of hunger.


Lasagna with beef and eggplant

Put the eggplant slices on two baking trays, grease them with oil and season with salt and pepper. Bake for 20 minutes, until soft.

Meanwhile, heat 1 tablespoon oil over medium heat. Cook the minced meat for 4 minutes, until it penetrates. Add spices and herbs, salt and pepper and cook for another 3 minutes. Remove the meat to a bowl.

Spread 250ml Bechamel sauce in a ceramic baking dish. Add two sheets of sagana. Put half the beef, parmesan, two more lasagna sheets, half the eggplant slices, another 250ml sauce, parmesan and repeat until you finish the ingredients.

Cover the lasagna with aluminum foil and bake in the top half of the oven for 35-40 minutes and another 5 minutes uncovered. Let it cool for 20 minutes before cutting.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Eggplant parmesan, classic Italian recipe

Eggplant Parmesan, classic italian recipe (eggplant parmesan) is a kind of eggplant mousse with cheese, a recipe extremely well known and appreciated in the Peninsula. It's a kind of nutmeg, tender layers of eggplant, tomato sauce, parmesan and cheese (mozzarella, caciotta or Ementaller), all baked in the oven. A madness of tastes !! You can't imagine how tasty the combination of eggplant jam, tomato acidity and cheese flavor is. Warm, everything is soft and spreads in a delicious way, and cold, you can see the layers of eggplant, tomatoes and cheese, all tastes are perfectly harmonized & hellip.

Eggplant parmesan is a recipe that comes from rural areas of Italy, Emilia Romagna, Campania and Sicily. Although the name of this dish seems to be given by the Parmesan cheese used generously, the name "PARMIGIANA" comes from its layered appearance, which resembles the wooden shutters (blinds) that are on the windows of Italian houses. The true and undisputed homeland of the eggplant Parmigiana recipe is Sicily, a hot province in lower Italy - at the foot of the boot. An area with rich traditions not only culinary, in this area everything is respected with great strictness: cuisine, traditions, family, interpersonal relationships.

Sursa informatiilor: Il grande libro di cucina, retetar din 1956 si Cuciniere delle regioni italiane.

More authentic Italian recipes , collected from old books or from the locals, find HERE . You will find recipes for food, sweets, pizza, sauces, pasta, with many secrets revealed.


Recipe Catalin Scarlatescu: Vegetable lasagna

Cut all the vegetables into juliennes and fry them in a little olive oil and garlic, salt and pepper, then let them drain.

In a pan put tomato sauce and a little Bechamel, which stretch well on the bottom of the tray, then put a row of uncooked lasagna sheets, then a layer of vegetables, and red sauce and bechamel, and a layer of lasagna and the same until we get four layers of lasagna and 3 vegetables.

Pour tomato and Bechamel sauce over it again and put it in the oven. When the tray is removed from the oven, place Parmesan cheese on top and add a little more au gratin.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Lasagna with Eggplant and Tuna

Boil the lasagna according to the instructions on the package. Drain and remove on a clean napkin to dry.
Preheat the oven to 220 gr C. Cut the eggplant into rounds with a thickness of about 0.5 cm. Drain well and place in a large tray.

Grease with oil (with a brush). Bake in the oven for 1/2 hour.
Cut the tomatoes into thin slices, grate the cheese and cheese (separately, do not mix). Peel the garlic and grind (with a press). The tone is leaking.

Put a little oil in a heat-resistant form.
Sprinkle with grated cheese, place a layer of tomatoes on top and place a sheet of lasagna on top. Place a layer of eggplant on top of the sheet. On each slice of eggplant I put a piece of tuna, a little garlic and a little tomato sauce.

Repeat the arrangement, ending with a sheet of lasagna, over which all the grated Telemea cheese is placed. Bake for about 30 minutes.


Label: eggplant

Join one of the largest culinary groups in Romania: Good appetite, recipes with Gina Bradea, official group.

Romanian and international culinary recipes, explained step by step. We have prepared fasting recipes, preserves, cakes and pastries, simple and fast food. I have 30 years of experience in the food field and a great passion for Romanian gastronomic traditions.

Fasting recipes

I launched the book "50 fasting recipes". Order now the recipe book, ideal for vegetarians and for when you want to fast.

My favorite networks

What else do I read

COPYRIGHT & copy 2021 Good appetite with Gina Bradea. All articles, movies and images belong to the authors Good appetite with Gina Bradea. Any publication of them in whole or in part is prohibited without the written consent of the authors and will be punished according to Law 8/1996 - copyright and related rights. All rights are reserved. This site uses cookies. By continuing to browse, you agree to their use. Design by The Medically

This site uses cookies, by continuing to browse you express your consent to their use.


Mediterranean Lasagna with Vegetables (Vegetarian Recipe)

1. Preheat the oven to 220C. Mix eggplant, onion, pepper, garlic, 3 tablespoons oil and a little spice in a bowl. Transfer to a pan and cook for 30 minutes, until soft.

2. Meanwhile, heat the remaining oil in a large skillet. Fry the zucchini over high heat for 4 minutes, until golden brown. Remove and set aside.

3. Remove the vegetables from the oven. Add the zucchini. Move the temperature to 200C.

4. To make the sauce, boil the milk, then set aside. Melt the margarine in a pan, add the flour and cook for 1 minute. Gradually add the milk. Boil, stirring, for 10 minutes.

5. Cook the lasagna sheets according to the instructions on the package.

6. Add the cheese to the sauce and season. Put a thin layer in a heat-resistant dish, lined with butter. Cover with 4 lasagna sheets. Add half of the vegetables, then a third of the remaining sauce and 4 more lasagna sheets. It is repeated once more. Spread over the rest of the sauce and sprinkle with Parmesan cheese.