Individual Lasagna with Parisian Salami and Eggplant
- Preparation time: 20 minutes
- Cooking time: 15 to 20 minutes
- Servings: 4
||slices Tour Eiffel Parisian Salami, cut into thin strips
||cooked lasagna noodles
||mini eggplants, cut into 12 slices
||grated Mozzarella (2 cups)
||basil tomato sauce (2 cups)
||olive oil (3 tbsp)
- Preheat oven to 190 °C (375 °F).
- Salt the eggplant slices and brown in a skillet with the olive oil. Place slices on a cookie sheet lined with parchment paper and bake in oven for 8 minutes. Set aside.
- Prepare a 9″ x 13″ pyrex-type baking dish and cover bottom with a layer of tomato sauce.
- Lay a lasagna noodle on your work surface in a vertical position. Spread a little sauce and cheese over the noodle (noodle A – Figure 4A).
- Take another noodle (noodle B) and lay it perpendicular to noodle A to form an L shape (Figure 4B). Where the noodles overlap, add sauce, a slice of eggplant, a few strips of salami and a little cheese.
- Then take noodle A and fold it toward you (Figure 4C). Repeat: sauce, eggplant, salami, cheese.
- Fold noodle B to the left (Figure 4D). Add sauce, eggplant, salami, cheese, and fold the noodles again. Secure with toothpicks. Top with sauce, basil, salami and cheese. Repeat procedure for all 4 portions. Place in a pan and bake for 15 to 20 minutes.
- Serve with a crisp fresh salad.
Note: The number of layers in your lasagna depends on how you fold. The tighter the fold, the more layers there will be. So it’s a good idea to have some extra ingredients on hand to adjust the recipe accordingly.