Quick Tuna and Eggplant Lasagna
ekilu Team
ingredients
6
Difficulty
Easy
Time
20'
2 servings
Fresh ingredients
egg
2 units
eggplant
1 unit
Pantry ingredients
canned tuna
2 small cans
black olive
8 units
tomato sauce
4 tbsp
olive oil
2 tbsp
Instructions
1
Fill a pan with water, add the salt, and bring to a boil. Add the eggs and boil for 10 minutes. Let cool in cold water, then peel and chop.
2
Pit the olives if necessary and slice.
3
Wash and cut the eggplant into about 1/2-inch slices.
4
Heat a little oil in a grill pan or skillet and fry the eggplant slices on each side until the flesh softens (this may take around 10 minutes).
5
In a bowl, combine the drained tuna with the chopped egg, sliced black olives, and 2 tablespoons tomato sauce. Mix well.
6
Spread some of this filling over a slice of eggplant and cover with another slice. Spread a little tomato sauce over the top slice. You can make as many layers as you want as long as there is enough filling.
7
Finish by sprinkling a little grated cheese over them and toast in the oven under the broiler, about 5 minutes. The melted cheese topping absolutely makes this dish.
Tips & Tricks
Do you have any onions? Or perhaps a green or red bell pepper,or even piquillo peppers? If so, you can fry the onion and/or peppers in a skillet with a little olive oil and add them to the filling.
And don't forget to add that handful of grated cheese and to toast them under the broiler.
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