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Eggplant lasagna

Eggplant lasagna

I love all lasagna. This “aubergine lasagna” is self-made and consists of replacing the pasta plates with slices of aubergines cut lengthwise; At first, it used to fry the slices and, in addition to being quite a can, they sucked a lot of oil and although they later wrapped them in absorbent paper, they still kept fat; until one day I decided to roast them on a baking tray, but the problem was that a recipe, which was supposed to be cheap, became very expensive with 30 minutes of oven at 200º. So I decided it would be a great idea to roast them in the oven when I was doing the roast; and it was a holy hand for the domestic economy because the eggplant slices were cooked in about 30 minutes and then I took them out, and left the roast for another quarter of an hour. The eggplants cut into slices for the lasagna always place them on the bottom tray and put the roasted on top.

The filling that it carries can be made of what you want; Today I added a homemade tomato sauce (which can be substituted for a good commercial tomato sauce) and mixed it with two small cans of tuna and a boiled egg. But you can use leftovers from chicken, cooked meat, minced meat or any fish, and it will be just as good. It is rather about taking advantage of something that you have left over, and if you do not have a lot, you can always add some vegetables, or boiled egg. The only thing that is essential for this recipe is the bechamel, which if you do not know how to make it, you are already trying it, because the bechamel is the most versatile product in the kitchen and, modestly, I think I have explained the recipe very well here.

These roasted eggplants show my obsession with spending on electricity, and I wonder why I am so sparing in some things, and so little in others. Everyone has their phobias with consumption of some things. With electricity, I cannot help it, I am very careful, not only with the oven and the fires but with all the appliances, because it seems to me a very expensive chapter in the domestic economy. The other day in In a television interview, I was comforted to hear Pope Francis say he was going to the Vatican turning off lights, And that’s also something Queen Elizabeth II does at Buckingham Palace. I have a very wasteful friend, who can buy the Eiffel Tower in installments, but she does not want to put the device on her ear because she uses many batteries. It also happens to me with the oil. When I arrived in Andalusia, I literally got sick when the girl fried an egg in the largest frying pan there was and filled it with oil to the top; I could also mention my suffering when I see potatoes or kiwis cut with very thick skin. I think that the oil is understandable because in Galicia we do not have oil and we are very careful with it, it is a bit like liquid gold, and in the end it is good because the meals come out less greasy; but in the case of potatoes it should be the opposite, because if we have something in abundance they are potatoes. Perhaps it is related to the appreciation I always had for Mr. Potato, which seemed to me to be one of the most entertaining games.

I always remember a wonderful novel by Mr. Gaskell, “Cranford”, where the life of an old English woman who lived in a traditional little town in the English countryside in the 19th century is told. One of them, Miss Matty (despite being in her eighties), she had a phobia of not wasting candle wax. The social norm was to use two candles on winter nights, but so that they were always at the same level and nobody suspected that in that house they only used one candle, what he did was light the candles alternately.


On the contrary, sometimes one is sparing for some things, and excessively careful for others; For example, I love to give away beautiful things, or useful, or absurd, or ugly, or horrifying, and what I give with more affection are the things that have belonged to me and I pass them on to the person I love; But my maxim is to put myself in the “shoes of the other person” and give away what I think they will like, without thinking at all what it may cost, or what I like or dislike. And if it is a totally social and impersonal gift, I am glad that El Corte Inglés has come up with the gift vouchers, which seem to me very little considered, but they make life easier for you, and perhaps the person who receives them makes your life much more happy.

I have started talking about oven consumption and I finish with the gifts than I like to do. What a head I have! Sometimes what she does for me I can do without her! … I was going to count the times I go to the fridge and I don’t know why! I put on the lasagna, which was delicious.

Ingredients:

For two:

two aubergines

cheese for gratin

a béchamel

Filling:

a small can or two of natural bonito, or any of the fillings that I have suggested above.

one or two cooked eggs (if you put only one can, you will need two eggs)

a cup of homemade tomato or commercial fried

Elaboration:

1. I put the aubergines cut into longitudinal slices on a baking tray and I paint both the tray and the aubergines with a pinch of oil that I cover with albal so as not to stain the tray. I put them on the bottom, because the top will be rounded, which does not matter if it is roasted because the skins are then removed.

2. Roast them for 30 minutes at 180º or 200º, depending on the oven. As I do them simultaneously with the vegetables of the roasted, I put it at 200º. You can also do it in the microwave.

3. Already sadas, I cover the source of the oven with a layer of aubergines:

4. In the second layer I place the filling, and so I put layer of eggplant and filling, until I finish the ingredients:


5. I make a béchamel sauce a little thick here, and I cover everything with any grated cheese, you don’t need a parmesan.

6. Finally, put it to gratin and it will take about 15 minutes. Below you have the result and I can assure you that it is delicious.

And in the photograph below, you see how the dish is inside:

BON APPÉTIT AND GOOD LUCK !!!!!!!!!!!!!

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