LASAÑA DE BERENJENA PASTICHO DE BERENJENA PARMESANA DE BERENJENA

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=ET-sV0kMiEU

EGGPLANT LASAGNA | ENGLISH SUBTITLES. • #eggplantlasagna #EggplantParmigiana #lowcarblasanga #eggplantparmesanrecipe • Hello everyone, today I show you how to prepare an eggplant lasagna, also known as an eggplant parmigiana. • This lasagna does not have pasta. The layers of pasta are replaced by eggplant, it is filled with a delicious meat sauce accompanied with mozzarella cheese, covered with bechamel sauce and cheeses and grilled in the oven getting golden and very appetizing. • Thank you for subscribing and sharing this video with all your family and friends. • All the photography of the channel is thanks to the collaboration of Roberto Prato. • Contact: [email protected] • Link to bechamel sauce video: • Como hacer salsa bechamel sin grumos. • SUBSCRIBE: • YOUTUBE : / caminacomevive • FOLLOW ME ON SOCIAL NETWORKS: • INSTAGRAM: / caminacomevive • FACEBOOK: / caminacomevive • PINTEREST: https://www.pinterest.es/caminacome/ • MUSIC: I purchased a License in AudioHero.com Music and Sound Effects. • DISCOUNT CODE FOR SPORTSWEAR: • http://juststrong.com/discount/CONFRE... • EGGPLANT LASAGNA • YIELD: 4 people • INGREDIENTS: • 6 to 8 medium eggplants. • 500 to 600 grams of minced beef (1 ½ pound). • 3 medium onions. • 1 cup of chives. • 1 ½ peppers (can be a mixture of colors). • 8 to 10 ripe tomatoes. (2 cups already crushed). • 9 slices of mozzarella cheese. • ½ cup of parmesan and/or emental cheese. • 2 tablespoons of crushed garlic. • 2 teaspoons paprika (paprika). • 1 teaspoon cumin. • 2 bay leaves. • ½ cup of extra virgin olive oil. • ½ cup of sunflower oil. • 2 peeled fresh garlic. • A few leaves of fresh parsley. • Salt, pepper, oil. • ½ portion of bechamel sauce (link above). • Absorbent paper napkins. • PREPARATION: • The day before... • Wash, eggplants, cut the stem and cut into slices of about 8 millimeters. • Place a layer of eggplants in a large colander, add plenty of salt on top. • Place another layer, add salt and repeat the procedure until you have finished with all the eggplant. • Cover and place a weight on top to extract as much liquid as possible from the inside of the eggplant. • You can use canned tomatoes, but if you use fresh tomatoes, wash the tomatoes, remove the stems. • Place the tomatoes in a pot of boiling water for 30 seconds. • Place the tomatoes in the blender, until well blended. • Pass the mixture through a wide strainer, so that all the skins and seeds remain in the strainer. • Prepare in the blender a mixture of extra virgin olive oil, sunflower oil, fresh garlic and fresh parsley leaves, blend everything very well. • In a frying pan add a dash of oil, sauté the onions until they are a little tender. • Add the diced bell pepper and the chives. • Make a space in the center of the pan and add: the crushed garlic, the paprika, the cumin, sauté them a little and then add them to the mixture. • Add the meat to the sauce and stir well so that everything integrates, cook it until it changes color. • Add the blended tomato, season with salt, pepper and bay leaves. • Cook the sauce over low heat for an hour and a half until it thickens and the liquid evaporates. • The next day place the eggplants on layers of absorbent paper, with other sheets of paper dry them on top, to further extract the salt and liquid contained in the eggplant. • Place them on a baking sheet with paper or a silicone mat. • Paint them with the oil, garlic and parsley mixture. • Bake at 180° C / 350° F for twenty minutes. • Place a layer of roasted eggplants, a layer of meat sauce and slices of mozzarella cheese in a baking dish. • Repeat the process of layering eggplant meat and cheese up to 1 ½ centimeters from the edge of the dish, ending with a layer of eggplant. • Add the béchamel sauce over the entire surface and the cheese. • Bake in the oven 180° C / 350° F for twenty to twenty-five minutes. • Serve hot.

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