How to make
This delicious melanzane lasagna is very dietary and low-carb. Great for dieting. Try it!
There are two options for preparing the eggplant slices. The first is to grill them or cook them in a grill pan. The second option is to roast them in the oven.
Preheat the oven to 430°F (220°C)
Place the sliced eggplants in a single row on a sheet of baking paper. Sprinkle them with salt, black pepper and olive oil. Bake for 13-15 minutes or until the eggplant is tender. Remove it from the oven and set it aside.
Meanwhile, mix all the ingredients for the filling in a bowl. Spread 1.8 oz (50 g) of tomato sauce evenly on the bottom of a baking pan.
Place at one end of the eggplants 1 tbsp. from the stuffing. Carefully roll up the eggplants and place them in the prepared baking pan.
Pour the sauce over the eggplants and sprinkle with the mozzarella.
Cook the delicious lasagna for 25-30 minutes, until the sauce boils and the cheese is golden.
Remove it from the oven and let the eggplant lasagna cool for 5 minutes.
