Jeder liebte dieses einfache und erschwingliche Auberginengericht.???? Gemüse Lasagne
???? Jeder liebte dieses einfache und erschwingliche Rezept. ???? Gemüse Lasagne.
Guten Tag! Heute schlage ich vor, dass Sie dieses einfache und erschwingliche Gemüse-Lasagne-Rezept mit Auberginen kochen. Dieses Rezept begann ich vor nicht langer Zeit zu kochen, aber ein solcher Gemüseauflauf wurde von allen geliebt, ohne Ausnahme, die es ausprobiert haben. Das Rezept ist sehr einfach und unkompliziert, lecker und ein ausgezeichnetes Ergebnis garantiere ich Ihnen.
Zutaten und Zubereitung
1. Schneiden Sie 2 Auberginen in dünne Platten.
2. Gießen Sie Wasser in eine Schüssel und fügen Sie 1 Esslöffel Salz hinzu.
3. Legen Sie die Auberginen für 10 Minuten hinein.
4. Ein Backblech mit Öl bestreichen, Auberginen verteilen, salzen,pfeffern, mit italienischen Kräutern bestreuen, mit Öl beträufeln.
5. Bei 200°C (400°F) für 20 Minuten in den Ofen geben.
6. 140 Gramm (5 Unzen) Spinat in Scheiben schneiden.
7. Fügen Sie 4 Esslöffel Ricotta, Knoblauchzehe, Gewürze hinzu.
8. In die Form Auberginen, Spinatfüllung, Tomaten geben.
9. 200 Gramm Mozzarella in Scheiben schneiden und auf Tomaten legen, dann Auberginen, mit Neapolitano-Sauce beträufeln.
10. Wiederholen Sie alle Ebenen erneut.
11. Alle mit Auberginen bedecken, mit Neapolitano-Sauce und Pflanzenöl bestreichen.
12. Reiben Sie 30 Gramm Parmesan und streuen Sie den Auflauf.
13. Im Ofen bei 200°C (400°F) 30 Minuten backen.
14. Leicht abkühlen und in Scheiben schneiden.
Guten Appetit! Es ist sehr lecker!
Sie können absolut alle Fragen zum Rezept stellen-ich werde Ihnen auf jeden Fall in den Kommentaren antworten.
????SCHREIBEN SIE KOMMENTARE, ???? teilen Sie dieses Video mit Ihren Freunden (klicken Sie einfach auf die Schaltfläche Teilen). Abonnieren Sie den Kanal, drücken Sie auf die Glocke, ???? um über neue Videos auf meinem Kanal!
Verwendete Musik aus der Bibliothek
#Auberginen #AuberginenRezept #LeckererKanal #GemüseLasagne #einfacheRezepte #leichtegerichte #leckeresRezept
Eggplant Parmigiana (Parmigiana di Melanzane)
Eggplant Parmigiana is the vegetarian version of Chicken Parmigiana, and is a low-carb dream come true. Called Parmigiana di Melanzane in Italian and known as Eggplant Parmesan in the US, it's essentially a Lasagna made with thin slices of eggplant instead of pasta, layered with tomato sauce, fresh basil and plenty of molten cheese.
To say this is outrageously good would be the understatement of the year. This is epic vegetarian comfort food, at its best!
PRINT RECIPE:
Eggplant Lasagna
If you need a low-carb dinner that’s still satisfying and filling, then you need this eggplant lasagna recipe! Perfectly cheesy and saucy with layers of roasted eggplant slices, the whole family will love this dish. This vegetarian eggplant lasagna is a delicious twist on a classic.
Full Recipe:
This low-carb lasagna with roasted eggplant recipe has all the flavors of a classic lasagna that you know and love but is filled with healthy goodness. It’s still hearty, filling, and comforting, and you won’t even miss the noodles!
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Beth's Eggplant Lasagna Recipe| ENTERTAINING WITH BETH
Learn how to make my vegetarian eggplant lasagna recipe.One of my favorite dishes when it comes to Italian food is anything slathered with tomato sauce and cheese! And this one does not disappoint!
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WATCH MORE GREAT SUNDAY NIGHT DINNERS!
4-Generation Spaghetti and Meatballs
Slow Cooker Tacos
Provencal Chicken Stew
Beef Bourguignon
Chicken Pot Pies
Chicken Dijon with Asparagus
BETH’S EASY EGGPLANT LASAGNA
Serves 4
INGREDIENTS:
3 Eggplants
3 tbsp (45 ml) olive oil
Salt and Pepper to taste
2 15 oz cans pure tomato sauce (890 ml)
2 garlic gloves
Pinch of red pepper flakes
2 cups (475 ml) whole milk ricotta cheese
2 eggs
1 ½ cups (360 ml) shredded mozzarella cheese
½ cup (120 ml) freshly chopped basil (separated)
METHOD:
Preheat oven to 375F/190C
Cut eggplant into ¼” (6mm)slices. Place on parchment lined baking sheets. Drizzle both sides with olive oil and season to taste with salt and pepper.
Bake eggplant for 7 mins each side and allow to cool (totally fine to do this part in stages as you may not be able to fit all the eggplant in your oven at once!)
Allow eggplant to cool. Meanwhile prepare your sauce.
In a large sauce pan, add the tomato sauce, garlic, salt and pepper to taste and red pepper flakes. Allow to simmer for 10 mins until sauce sweetens up and reduces a bit.
Then prepare the ricotta mixture. In a medium bowl add ricotta cheese, eggs and basil.
Then assemble your lasagna. In a large heat safe casserole pan, place a thin layer of sauce on the bottom and distribute evenly. On top place a single layer of eggplant on top of the eggplant spread 2/3 cup (160 ml) of the ricotta cheese mixture and sprinkle ¼ cup (60 ml) of shredded mozzarella cheese on top. Then add another single layer of eggplant and repeat the process creating 3 layers of “Lasagna” in total. The top layer should end with a layer of sauce and some more mozzarella cheese.
Bake at 375F/190C for 15-20mins until cheese is melted on top and casserole is cooked through.
Garnish with some finely minced basil on top. Serve with a salad and some garlic bread! (recipes below) Enjoy!
BETH'S EASY GARLIC BREAD
1 Baguette
5 tbsp (75 ml) butter
1 garlic clove
salt and pepper to taste
1 tbsp (15 ml) fresh Italian parsley, minced.
METHOD:
Place butter, garlic, salt, pepper in a microwave safe bowl. Microwave on high for 30 seconds. The heat from the butter will warm the garlic and release its flavor. Add in the fresh parsley stir to combine.
Slice baguette in half, horizontally. Brush the insides with butter. Wrap in aluminum foil and place in the oven at 375F/190C with the lasagna that way it will be ready at the same time! Slice on the diagonal and serve warm.
BETH'S CLASSIC HOMEMADE DRESSINGS
CLASSIC ITALIAN
INGREDIENTS:
4 tbsp (60 ml) red wine vinegar
3 tbsp (45 ml) lemon juice
1 tbsp (15 ml) water
6 tbsp (90 ml) olive oil
2 garlic clove, minced
1 tsp (5 ml) Italian Seasoning
2 tbsp (30 ml) grated pecorino cheese
1/4 tsp (2.5 ml) salt
1/8 tsp (1.75 ml) freshly cracked pepper
Serve with:
Arugula salad + tomato wedges
CLASSIC FRENCH VINAIGRETTE
INGREDIENTS:
1 tbsp (15 ml) Dijon Mustard
2 tbsp (30 ml) white balsamic vinegar
3 tbsp (45 ml) grapeseed oil
1 tbsp (15 ml) shallot, minced
S + P to taste
Serve with:
Butter Lettuce+ cheese tray
CLASSIC RANCH
INGREDIENTS:
1 ½ cup (350 ml) of fat free yogurt
1 cup (240 ml) of low-fat buttermilk
2 garlic cloves
1 tsp (5 ml) celery salt
½ tsp (2.5 ml) garlic salt
Fresh cracked pepper
1 tbsp (15 ml) fresh chives
1 tbsp (15 ml) fresh dill
1 tbsp (15 ml) fresh parsley
Place in blender and puree
Serve with Crudite platter (Cherry tomatoes, snap peas, carrots, radishes)
HORSERADISH DRESSING
INGREDIENTS:
3 tbsp (45 ml) prepared horseradish
1 tbsp (15 ml) white balsamic vinegar
3 tbsp (45 ml) grapeseed oil
2 tbsp (30 ml) mayonnaise, fat free or eggless works well too
1 tbsp (15 ml) fresh dill, minced
1 tbsp (15 ml) fresh chives, minced
S + P to taste
Serve on cooled, room temperature roasted potatoes. (Roast 2 lbs (900 g) of potatoes at 425F (218C for 25 mins)
CLASSIC CREAMY BALSAMIC VINAIGRETTE
INGREDIENTS:
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) balsamic vinegar
3 tbsp (45 ml) grapeseed oil
S + P to taste
Serve with mixed field greens + sliced pear + candied walnuts + Gorgonzola cheese crumbles.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, simple entertaining ideas and great baking and cooking tips! New Videos post every Saturday! SUBSCRIBE HERE!
Authentic Italian Aubergine Parmigiana
This is my recipe for an authentic south of Italy's Parmigiana di Melanzane (Aubergine Parmigiana or Eggplant Parmesan). Very easy and tasty. It's a summer dish but I love to make it anytime. The secret of Aubergine Parmigiana is to make it a day ahead, and let it rest overnight in the fridge. The day after, get ready to enjoy a piece of heaven. ✌????????
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Mile Zero Kitchen MERCH:
Serves 6:
1.5 kg Aubergines
400 gr Tomato Passata
400 gr Mozzarella
200 gr Parmesan Cheese
100 gr Flour
1 Garlic Clove
1 Lt Sunflower Oil
Basil
Salt & Pepper
Coarse Sea Salt
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Music by Soni Ventorum Wind Quintet is licensed under a Attribution-ShareAlike 3.0 International License.
Baked Aubergine Parmigiana | Gennaro Contaldo
If you’re looking for an Italian meat-free recipe for your family that’s tasty and quick to make, Gennaro has the answer with this delicious aubergine parmigiana. Homemade tomato sauce layered with slices of griddled aubergine, parmesan and finished with a crisp breadcrumb and mozzarella topping. Teatime will never be the same again.
For this and loads more fabulous recipes check out and for a whole host of Italian masterpieces head over to Gennaro’s channel:
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V - This is a Vegetarian recipe