Eggplants are perfectly combined with fresh mushrooms – it is known by culinary specialists of many countries of the world. Dishes from these products are especially popular in the Italian cuisine standing on a joint of many cultures. In the stuffed eggplants it is possible "to make out" the Greek musaka, and here a lasagna with eggplants – the food cast by already local gastronomic addictions.
It is required to you
- The stuffed eggplants
- 4 long eggplants
- 250 g of cepes
- 150 g of a cooked pork sausage
- 3 tomatoes
- 2 tablespoons grated parmesan
- 5-6 leaves of a basil
- 2-3 branches of parsley
- garlic glove
- olive oil
- Lasagna with mushrooms and eggplants
- 750 g eggplant
- 2 tablespoons of olive oil
- 1/2 cups of the cut onions
- 450 g of the cut champignons
- 4-5 sheets for a lasagna
- 350 g of tomato sauce
- 250 g of cheese ricotta
- 120 g of grated mozzarella
- 1/4 glasses of grated parmesan
Instruction
1. Stuffed to a baklazhanyrazogreyta an oven to 190oc. Wash up eggplants, dry, cut them in half and cut out, having left quite thick "stenochka". Don't throw out pulp. Salt only the middle of a fruit. Put eggplants in ware for roasting, cover it with aluminum foil and bake within 20 minutes (they have to be soft, but store a form).
2. Rinse mushrooms and dry, cut the edge of a leg soiled in the earth. Slice legs and hats accurate, pulp an eggplant – cubes. Heat 1/4 cups of olive oil. Put the garlic glove cut on two halves and crushed by a flat part of a knife. As soon as garlic begins to korichnevet, get it and you will throw out. Remove a skin from sausage, cut in cubes. Scald boiled water tomatoes, husk, merge juice and kernels, also cut pulp a cube. Fry sausage in a garlic oil as soon as it has a zazharisty crust, add mushrooms and eggplants. Fry, continuously stirring slowly, about 5 minutes on average fire, then increase fire to high and add tomatoes. In several seconds switch off a torch, add parsley, a basil and a grated cheese, check a stuffing for salt and pepper.
3. Fill halves an eggplant with a hot stuffing and bake them in an oven at 180oc within about 10 minutes. Give them hot or warm as snack.
4. A lasagna with mushrooms and eggplantsGriby cut in cubes and fry in a dry frying pan before full evaporation of liquid. Get mushrooms and put aside. Wash out eggplants, dry and cut circles, then fry on olive oil to a light brown crust. Get vegetables from a frying pan. Put on paper towels to remove excess fat. In the same frying pan fry the cut onions to transparency, add mushrooms. You extinguish everything together within 3-5 minutes.
5. Boil layers for a lasagna to semi-readiness. Begin to collect a dish. On a bottom of a form pour a little sauce, put layer, lay out a ricotta layer, a layer of a mushroom stuffing, mozzarella, pieces an eggplant, again sauce and powder everything from above with parmesan. Repeat, sheets for a lasagna won't end yet. The top layer lay out paste, it is a little sauce and powder with parmesan. Bake within 30-40 minutes in the oven warmed up to 190 wasps.