Lasana de Berenjenas [Recipe + Video] Beef and Eggplant Casserole
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr
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Total Time
1 hr 5 mins
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Servings
6 servings
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Calories
721 kcal
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Course
Main Course
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Cuisine
South American, Dominican
Lasana de Berenjenas [Recipe + Video] Beef and Eggplant Casserole
Description
Lasana de Berenjenas combines sautéed eggplant slices with layers of tomato sauce, grated low-moisture mozzarella, and a minced meat filling. The eggplants are sliced very thin, scored to improve texture, and pan-fried briefly on both sides with olive oil to develop a soft, lightly browned surface. This method helps remove excess moisture and intensifies their flavor.
In a baking dish, layers start with olive oil and tomato sauce and alternate between eggplant slices, mozzarella, and the cooked minced meat. Pressing the meat layer flattens it to prevent gaps. The dish is topped with mozzarella slices and eggplant before being baked covered to meld the flavors and melt the cheese, resulting in a casserole with a moist, tender texture and rich tomato and meat flavors.
This casserole serves as a substantial main course combining the mild bitterness of eggplant with savory meat and creamy cheese. It is a satisfying comfort dish often prepared with freshly made sauce and cheese.
Scoring the eggplant skin before slicing helps improve its texture by allowing better cooking and moisture release during frying, yielding a more tender finished layer.
Ingredients
- 2 eggplant or 3 medium, large
- ¼ cup olive oil
- ⅓ cup tomato sauce
- 2½ cup mozzarella low moisture, grated
- minced meat See recipe + video (about 4 cups, for filling
- 1½ cup mozzarella cheese see notes, crumbled, fresh
Instructions
1. Prepping eggplants
- Wash the eggplants. Score the skin with a sharp knife (see notes). Slice very them very thinly.
2. Pan-frying eggplants
- Brush a frying pan with oil. Heat over medium-high heat.Cook slices of eggplant for two minutes. Flip and cook on the other side for two minutes.Repeat with all the slices, lightly brushing the pan with oil every time you add more eggplants.
3. Layering
- Brush a lasagna pan with oil. Cover with a layer of tomato sauce. Cover with ¼ of the eggplant slices, arranging them to cover the bottom of the baking pan. Cover the eggplant with a layer of ¼ of the grated mozzarella, and follow by another ¼ of eggplant slices. Top with another layer of mozzarellaAdd the meat in one layer, distribute evenly and press down with the back of a spoon. Top the meat with a layer of ¼ grated mozzarella.Add a layer of ¼ of the eggplant slices, top with mozzarella, then the last quarter of the eggplant slices.
4. Baking
- Cover the pan tightly with aluminum foil. Bake in preheated oven at 300 ºF (150 ºC) for 30 minutes.Carefully remove from the oven and remove the foil (use tongs to prevent the steam from burning you).Crumble the mozzarella with your fingers and layer on top. Return to the oven (uncovered) for 20 minutes, or until the cheese is bubbly and melted.
5. Serving
- Remove from the oven and cut with a sharp knife into six equal pieces.Serve with salad.
Notes
- Score the eggplant skin before slicing to help achieve a better texture after pan-frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 721 kcal
% Daily Value*
| Calories | 721kcal | 36% |
| Carbohydrates | 12g | 4% |
| Protein | 45g | 90% |
| Fat | 55g | 85% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 2g | 100% |
| Cholesterol | 153mg | 51% |
| Sodium | 597mg | 25% |
| Potassium | 863mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 1205IU | 24% |
| Vitamin C | 4mg | 4% |
| Calcium | 1011mg | 101% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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