Harmonious combination of French salad dressing and Italian dishes will not leave indifferent pasta lovers. Sauce – Unchanged component of lasagna recipes and most often it is prepared from affordable, inexpensive ingredients. At the heart of vinaigrette sauce vinegar and vegetable oil, to which fragrant herbs. Summer eggplant lasagna will adequately replenish the collection овощных блюд на базе пасты. 
Photo of the dish: ЭлизабетMorath Time: 1 hour. 45 minutes Difficulty: Easy Servings: 4 – 6 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Lasagna
- 450 gr lasagna pasta
- 1 eggplant
- 2 eggs beaten with 1 tsp. water
- 1.5 tbsp. breadcrumbs
- 1 tbsp. grated parmesan
- 2 tbsp. l dried oregano
- 2 tbsp. l dried parsley
- 2 tbsp. l garlic powder
- 30 gr butter
- Olive oil for frying
- 450 gr mozzarella cheese, diced or grated
- Cherry tomatoes or grape tomatoes cut in half and seasoned with vinaigrette sauce (recipe included), for side dish
Vinaigrette sauce
- 1/2 tbsp. red wine vinegar
- 1 tbsp. olive oil
- No more than 1/4 Art. chopped pepper peppadu
- 2 tbsp. l Sahara
- 1 tsp dried oregano
- 1-2 cloves of garlic, crushed with a press
- 1/2 tbsp. mint leaves
- 2 tbsp. l parsley
- 1/2 tbsp. basilica
Recipes with similar ingredients: lasagna paste, eggplant, pepper peppadu, cherry tomatoes, grape tomatoes, parmesan cheese, cheese mozzarella, breadcrumbs, wine vinegar, garlic powder, oregano, mint, basil
Recipe preparation:
- Peel the eggplant, cut into slices, put in colander and salt. Cover with paper towels and place under bends, for example, put a kettle with water on top. Soak under oppression for an hour to glass liquid. This step necessary to remove bitterness.
- Breaded eggplant by dipping first in an egg, then roll in breadcrumbs mixed with salt, pepper, oregano, parsley and garlic powder.
- Heat the olive oil in a deep pan to a temperature 180 ° C. Add some butter for flavor and fry in portions of eggplant slices until golden brown. Dry on paper towels.
- Make a vinaigrette sauce of red wine vinegar, olive oil, chopped pepper, pepper, sugar, oregano and garlic. Season to taste with salt and pepper. Cut the mint and parsley.
- At the bottom of a deep bowl, pour 2 tbsp. l vinaigrette sauce. Lay out the eggplant slices in layers, sprinkling each layer with mint, parsley and seasoning with vinaigrette sauce. Top layer pour plenty of sauce and cover with a lid, refrigerate at least for an hour.
- Boil lasagna pasta in salted water with a little amount of olive oil so that they do not stick together.
- Put one layer of pickled in a beautiful serving dish eggplant, then a layer of pasta, sprinkle with mozzarella cheese, basil and sprinkle with vinaigrette sauce. Repeat several times, last the layer should be made of cheese. Bake in an oven heated to 200 ° C, until the cheese melts. Garnish with cherry tomatoes. Season with salt and pepper to taste.
- Serve this summer lasagna by cooling to room temperature. temperature.
