Aubergine Lasagna with Tomato & Mozzarella

• Posted on 7 June 2021
• Posted in Garden Kitchen
• 0

The recipe for aubergine lasagne with tomato and mozzarella is one way to easily prepare and lightly eat this seasonal vegetable. With its smooth skin and beautiful purple colour, it is a key ingredient in Mediterranean dishes. It is easy to prepare at home.

Brief history of the aubergine

Originating in India, the aubergine is known in the region of Assam and Burma 4000 years before Christ and throughout Asia more than 2500 years ago. It arrived in Europe, thanks to the great Arab caravans, during the 12th century. It took a long time for this seasonal vegetable to become popular.
In fact, the aubergine is very similar to mandrake, a poisonous plant of the same family, which everyone thinks can cause epileptic seizures or fever. However, it was quickly adopted by people from the Mediterranean to North Africa.

As a member of the Solanaceae family, aubergines must be cooked thoroughly to be digested properly. In large doses, the solanine molecule contained in its skin can become toxic. However, it is altered by cooking.

The benefits of eating this seasonal vegetable

In spite of this confusion, the aubergine is a seasonal vegetable, rich in benefits. Underneath its purple skin, there are many medicinal properties. Used as a poultice, it can cure haemorrhoids. Its spongy characteristic also helps to filter fat and bad cholesterol for weight loss.

In addition, it is a low-calorie vegetable, even when cooked. It is rich in water, fibre, minerals and vitamins, which is favourable for the quest for health and slimming. Aubergine is a diuretic, laxative and astringent plant. It is a great source of antioxidants, which serve as protection against free radicals. Its anti-inflammatory properties are beneficial for mosquito bites.

Do you suffer from anaemia, diabetes or want to prevent certain types of cancer? A dish based on aubergine can help you.

How to prepare the recipe?

The recipe for aubergine lasagne with tomato and mozzarella is a great way to cook this seasonal vegetable. For this you will need

• beautiful aubergines
• lasagna noodles
• tomatoes
• onions
• mozzarella and grated parmesan or gruyere cheese
• olive oil
• salt and pepper
• aromatic herbs

Bake in the oven, which must be preheated in advance.
Start by washing the vegetables and cutting them into slices. Heat the oil and brown the aubergine slices. It is best to drain them on paper towels afterwards. Now it's the turn of the diced tomatoes and chopped onions to go into the pan. Cut the mozzarella into thin slices. You can add other grated cheeses such as Parmesan or Gruyere, as this only adds to the flavour of the recipe and its contribution.

In the final stage, place a carpet of vegetables, then mozzarella and lasagne in your buttered dish. Then cover the whole thing with the grated cheese and put it in the oven. The success of this dish depends on the cooking of the aubergines.

Enjoy your meal!