![\"\"](\"http:\/\/anamariabraga.globo.com\/arquivos\/receitas\/capa_lasanha_031.jpg\")
<\/p>\n\u00a0Sardines are one of the cheapest fish and are also rich in omega-3s. How about trying it today?<\/p>\n
<\/p>\n
INGREDIENTS<\/strong><\/span><\/p>\n Eggplant<\/strong>: Tomato Sauce<\/strong>: METHOD OF PREPARATION<\/span><\/strong><\/p>\n Eggplant<\/strong>: Tomato Sauce<\/strong>: Assembly<\/strong>: Preparation time<\/strong>: 1 hour Variation<\/strong>: Replace the eggplant with zucchini or chayote.<\/p>\n Source: Ana Maria Braga website<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":" \u00a0Sardines are one of the cheapest fish and are also rich in omega-3s. How about trying it today? INGREDIENTS Eggplant: 1 large or 2 medium eggplants (about 500g) salt to taste Tomato Sauce: 2 tablespoons of olive oil 2 cloves of garlic, crushed 1 medium onion, chopped 4 ripe tomatoes, without skin and\u2026 Read More \u00bbEggplant and sardine lasagna recipe<\/span><\/a><\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","_themeisle_gutenberg_block_has_review":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-662","post","type-post","status-publish","format-standard","hentry","category-sem-categoria"],"_links":{"self":[{"href":"https:\/\/www.pratocheio.org.br\/en\/wp-json\/wp\/v2\/posts\/662","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pratocheio.org.br\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pratocheio.org.br\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pratocheio.org.br\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pratocheio.org.br\/en\/wp-json\/wp\/v2\/comments?post=662"}],"version-history":[{"count":0,"href":"https:\/\/www.pratocheio.org.br\/en\/wp-json\/wp\/v2\/posts\/662\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.pratocheio.org.br\/en\/wp-json\/wp\/v2\/media?parent=662"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pratocheio.org.br\/en\/wp-json\/wp\/v2\/categories?post=662"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pratocheio.org.br\/en\/wp-json\/wp\/v2\/tags?post=662"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 large eggplant or 2 medium ones (about 500g)
\nsalt to taste<\/p>\n
\n2 tablespoons of olive oil
\n2 crushed garlic cloves
\n1 medium onion chopped
\n4 ripe tomatoes, skinned and seeded, chopped (about 500g)
\nsalt to taste
\n1 can of sardines
\n1 and a half cups of Minas cheese, grated on the coarse part of the grater<\/p>\n\n
\nCut the eggplant (with skin) into slices about 0.3 cm thick. Pour into a sieve and sprinkle with salt. Leave it resting for about 1 hour.
\nIn a non-stick frying pan, brown the eggplant slices on both sides. Reserve.<\/p>\n
\nHeat the olive oil and brown the garlic. Add the onion and saut\u00e9 until lightly golden. Add the chopped tomato and cook over low heat, covered, for about 15 minutes or until the tomatoes start to break down. Season with salt to taste.<\/p>\n
\nIn a small ovenproof dish (about 16cm square) make a layer of eggplant, cover with sauce and cheese, eggplant, sauce, sardines, eggplant, sauce and cheese.
\nPlace in a preheated medium oven (180\u00baC) for about 20 minutes or until the cheese is melted and the preparation is heated through.
\nServe immediately.<\/p>\n
\nCooking Time<\/strong>: 30 minutes<\/p>\n