Molho de tomate:
Ricota temperada:
Molho béchamel:
Berinjela:
Montagem:
Tomato sauce:
Heat the Soya Sunflower Oil and cook the onion until it is lightly browned, add the garlic and bay leaves, let them brown too. Add the rest of the ingredients and cook until they stick slightly to the bottom of the pan. Turn off and set aside.
Spiced ricotta: In a bowl, place all the ingredients, mix and set aside. Spiced ricotta
Béchamel sauce: In a bowl, place all the ingredients, mix and set aside.
In a saucepan, add the butter and wheat flour over medium heat and cook until you have a yellowish paste with a mild smell. Gradually add the cold milk, stirring well with a fouet. Stick the bay leaves into the onion with the cloves and add to the pan. Season with salt, pepper and nutmeg and cook, stirring to avoid burning the bottom. When it thickens, pass it through a sieve to remove the onion and lumps. Turn off the heat and set aside.
Eggplant: Cut the eggplant lengthways into 0.5 cm slices and set aside. Cut the eggplant lengthways into 0.5 cm slices and set aside.
In one container, add the wheat flour, in the second, add the eggs and beat until the whites and yolks are mixed, in the third, add the breadcrumbs and salt. Do the complete breading in the following order: coat the eggplant in the wheat flour, then in the eggs and then in the breadcrumbs with the salt. Then fry using Soya Soya Oil at 160°C. Leave to dry on paper towels or on a grill and set aside. Finishing: In an ovenproof dish, assemble the lasagna in the following order: two spoonfuls of tomato sauce, breaded eggplant, sliced mozzarella cheese, three spoonfuls of seasoned ricotta, cover with tomato sauce, make another layer of eggplant, seasoned ricotta, tomato sauce, cover with béchamel sauce and mozzarella cheese. Bake in a preheated oven at 170°C for 30 minutes or until golden brown.
