Lasagne alla Parmigiana di melanzane| Ricetta della nonna

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces calories while maintaining texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free and adds umami flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive than olive oil.

Slice the eggplants and sprinkle with salt to remove excess moisture.

Sauté the garlic in olive oil, then add the tomato passata and water, cooking until heated through.

Prepare the béchamel by heating olive oil, adding flour, and gradually whisking in hot milk until thickened. Season with salt and nutmeg.

In a baking dish, layer the lasagna sheets, eggplant, tomato sauce, mozzarella, and béchamel, repeating layers until ingredients are used up.

Top with grated Parmigiano or Grana.

Bake in a static or ventilated oven at 180°C for 45 to 50 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens