Auberginen- Lasagne Recipe
(Vegetarian) Viennese eggplants with mushroom, spinach, smoked mozzarella cheese, tomato basil sauce with aragula
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Ingredients
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Main Ingredients
Method
Instructions
- 1
Prepare the Eggplants
Slice the eggplants into 1/4 inch thick slices. Sprinkle them with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Cook the Mushrooms
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add sliced mushrooms and cook until they are soft. Season with salt, black pepper, and dried oregano. Stir in the fresh spinach and cook until wilted. Set aside.
- 3
Layer the Lasagna
Preheat the oven to 180°C (350°F). In a baking dish, spread a layer of tomato basil sauce on the bottom. Add a layer of eggplant slices, followed by a layer of the mushroom-spinach mixture, and then a layer of smoked mozzarella slices. Repeat the layers, finishing with a layer of eggplant topped with tomato sauce and mozzarella.
- 4
- 5
Serve
Let the lasagna cool for a few minutes. Serve warm, garnished with fresh arugula on top.
