Lasagna eggplant, tomatoes and garlic French

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  • Pasta for lasagne: 500 g
  • Eggplant: 1
  • Ripe tomato: 1
  • Leek small: 1/2
  • Mozzarela cheese grated: 125 g
  • Butter: 2 Tablespoons
  • Flour, Cornstarch: 2 dessert Spoons
  • The milk .: to taste.
  • Salt, pepper and nutmeg: taste.
  • Olive oil: A wire


Wash and cut the tomatoes, leeks, and the eggplant slices well into very thin. Take the eggplant and garlic French to a large pot of brown with the oil, and when you start to wither remove.

Season with salt and pepper.

Place in a piréx a drizzle of olive oil and 1 plate of lasagna.

Fill with eggplant and garlic French, put the new card and repeat the process. In the last layer, place the fatiazinhas tomato and finish off with a plate of lasagna.

Cover with the sauce bechamel so that all the cards being dipped in the sauce. Sprinkle with the mozzarela cheese and bake in the oven pre-heated to 180 - 200 C .

Bechamel sauce:

Place in a tachinho butter and heat. When you melt, add the Cornstarch and stir quickly. Add milk gradually and stir constantly with a wire whisk until you reach the desired consistency. Season with salt and nutmeg.

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