Lasanha de BERINJELA recheada com ricota e molho de tomate | Rita Lobo | Cozinha Prática

Rita Lobo teaches how to make an EGGPLANT LASAGNA stuffed with ricotta and tomato sauce. Before assembling the layers, the chef shows how to grill the eggplant to make it softer. This is an excellent flavor option for vegetarians. #NhacGNT #RitaLobo #CozinhaPrática Ingredients: For the tomato sauce: 2 cans of diced peeled tomatoes (with the liquid) 1 onion 1 stalk of celery (½ cup (chopped) 2 cloves of garlic 2 tablespoons (soup) of olive oil 1 pinch of Calabrian pepper salt to taste 2 sprigs of basil For the filling: 400 g of ricotta cheese (about 2 cups (crumbled) 3 eggs 2 tablespoons (soup) of milk freshly ground nutmeg to taste salt and freshly ground black pepper to taste For the eggplants and assembly: 3 eggplants ½ cup (tea) of finely grated Parmesan cheese Preparation method: For the tomato sauce: Peel and finely chop the onion and garlic cloves. Wash, dry and cut the celery into small cubes – you can save the leaves in the freezer for a future recipe. Place a medium saucepan over medium heat. When hot, drizzle with olive oil, add the onion and season with a pinch of salt. Sauté for about 4 minutes, or until it begins to brown. Add the celery and sauté for 2 minutes until it wilts. Add the garlic and Calabrian pepper and stir for 1 minute to flavor. Add the peeled tomatoes (with their liquid) and mix well. Season with 1 teaspoon of salt, lower the heat and let cook for 30 minutes, stirring occasionally, until a thick sauce forms. Add the basil leaves, turn off the heat and set aside. For the filling: In a large bowl, mash the ricotta cheese well with a fork. In a small bowl, crack one egg at a time and add to the ricotta cheese – if one is spoiled, you won't lose the recipe. Add the milk, season with salt, pepper and nutmeg to taste. Stir well with a wire whisk to incorporate the ingredients. Set aside. For the eggplants: Preheat the oven to 200 °C (medium temperature). Wash, dry and discard the stem end of the eggplants. To make the slices: cut a very thin slice of the eggplant, lengthwise – this will form a support base for the vegetable. Place the cut part on the cutting board and cut each eggplant into thin slices of about 0.5 cm, lengthwise. Tip: since the eggplant skin is very thick, use a serrated bread knife. Heat a cast-iron grill over medium heat (if you prefer, use a non-stick frying pan or grill pan). When it is very hot, place as many slices as will fit next to each other. Let it brown for about 1 minute on each side – do not drizzle with olive oil, so the slices will be dry. Transfer to a serving dish and repeat with the rest. To assemble the lasagna: Spread a thin layer of tomato sauce on the bottom of a 32 cm x 22 cm rectangular baking dish (or one that holds about 2.5 liters). Arrange the eggplant slices side by side – to make it easier to fit them, alternate the direction of the slices, one with the base facing there and the other with the base facing this way. Cover the eggplants with ¼ of the ricotta filling and drizzle with a little more tomato sauce (about ⅓ cup). Repeat the assembly, alternating layers of eggplant, ricotta and tomato sauce. Cover the last layer with the remaining ricotta and tomato sauce and sprinkle with grated Parmesan cheese. Bake in the oven for about 30 minutes, or until golden brown. Remove from the oven and wait 10 minutes before cutting to serve – this will allow the lasagna to set and make it easier to cut into slices. ------------------------------------ Subscribe to Nhac GNT: http://bit.ly/NHACGNT ::::: MEET THE NHAC BOT, NHAC GNT'S VIRTUAL ASSISTANT ::::: https://m.me/NhacGNT Follow Nhac GNT on social media! Facebook:   / nhacgnt   Instagram:   / nhacgnt   Twitter:   / canalgnt   Pinterest:   / nhacgnt   Many More Recipes: http://www.nhacgnt.com.br