📝 About This Recipe
A comforting twist on a classic, this Brazilian-style Eggplant Lasagna replaces traditional pasta with tender, golden-brown slices of eggplant layered with a rich, herb-infused tomato sauce and an abundance of melted cheese. In Brazil, this dish is a beloved family Sunday staple, offering a lighter yet deeply satisfying alternative to wheat-based lasagna while maintaining that signature 'comfort food' soul. The combination of savory ham, creamy mozzarella, and a touch of Parmesan creates a symphony of flavors that perfectly captures the heart of Brazilian home cooking.
🥗 Ingredients
The Eggplant Base
- 3 pieces Large Eggplants (sliced lengthwise into 1/2 cm thick planks)
- 4 tablespoons Extra Virgin Olive Oil (for brushing and sautéing)
- 1 tablespoon Salt (for sweating the eggplant)
The Rich Tomato Sauce (Molho a Bolonhesa Style)
- 500 grams Ground Beef (Lean) (can be substituted with extra mushrooms for vegetarian)
- 700 ml Tomato Passata or Puree (high quality)
- 1 large Yellow Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
- 1 teaspoon Dried Oregano
- 1/2 cup Fresh Basil Leaves (torn)
- 1 pinch Sugar (to balance acidity)
The Layers and Topping
- 400 grams Mozzarella Cheese (sliced or shredded)
- 200 grams Cooked Ham (thinly sliced (classic Brazilian addition))
- 50 grams Parmesan Cheese (freshly grated for the crust)
👨🍳 Instructions
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1
Begin by preparing the eggplant. Arrange the slices on a baking sheet and sprinkle generously with salt. Let them sit for 20-30 minutes to draw out bitterness and excess moisture.
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2
While the eggplant rests, prepare the sauce. Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon.
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3
Add the diced onion and garlic to the beef. Sauté for 5 minutes until the onion is translucent and fragrant.
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4
Pour in the tomato passata, oregano, and a pinch of sugar. Lower the heat and simmer for 15-20 minutes until thickened. Stir in the fresh basil at the very end.
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5
Rinse the salt off the eggplant slices under cold water and pat them completely dry with paper towels. This is crucial for a non-soggy lasagna.
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6
Preheat your oven to 200°C (400°F). Lightly brush the eggplant slices with olive oil and sear them in a hot skillet for 2 minutes per side until golden, or roast them in the oven for 10 minutes.
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7
In a large rectangular baking dish, spread a thin layer of the tomato meat sauce on the bottom to prevent sticking.
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8
Place a single layer of eggplant slices over the sauce, overlapping slightly to ensure there are no gaps.
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9
Follow with a layer of ham slices, then a generous layer of mozzarella cheese.
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10
Repeat the layers: sauce, eggplant, ham, and cheese until all ingredients are used, finishing with a final layer of sauce and a heavy topping of mozzarella.
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11
Sprinkle the grated Parmesan over the top to create a salty, golden crust.
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12
Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for another 15-20 minutes until the cheese is bubbly and browned.
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13
Remove from the oven and let the lasagna rest for at least 10-15 minutes before slicing. This allows the layers to set so it doesn't fall apart when served.
💡 Chef's Tips
Always sweat the eggplant with salt first to prevent the dish from becoming watery. For a vegetarian version, replace the beef with sautéed mushrooms and skip the ham. If you like it extra creamy, add a layer of Brazilian Requeijão (cream cheese) between the eggplant and ham. Make sure your sauce is quite thick; since eggplant releases moisture, a watery sauce will result in a soupy lasagna. Use a mandoline slicer to get perfectly even eggplant planks for uniform cooking.
🍽️ Serving Suggestions
Serve with a simple Brazilian white rice (arroz branco) to soak up the delicious sauce. A crisp green salad with a light vinaigrette balances the richness of the cheese. Pair with a medium-bodied red wine like a Malbec or a Merlot. For the full Brazilian experience, offer some 'batata palha' (potato sticks) on the side for crunch.