feat: add eggplant lasagna content

content/recipes/eggplant-lasagna.mdx

@@ -0,0 +1,71 @@
+---
+name: Eggplant Lasagna 
+description: A delicious eggplant lasagna with a rich tomato sauce and a creamy bechamel.
+coverImage: img/port-eggplant-lasagna.jpg
+contentImage: img/illus-eggplant-lasagna.jpg
+date: 2024-08-26
+tags: [eggplant, lasagna]
+published: true
+
+yield: 4
+prepTime: 20
+cookTime: 30
+---
+
+<Ingredients>
+|                   |               |
+| :---------------- | ------------: |
+| Lasagna Sheets    | 14 sheets     |
+| Eggplants         | 3             |
+| Onions            | 3             |
+| Tomato Puree      | 700g          |
+| Butter            | 50g           |
+| Flour             | 50g           |
+| Milk              | 50cl          |
+| Olive Oil         | 2 tbsp        |
+| Salt              | to taste      |
+| Black Pepper      | to taste      |
+| Nutmeg            | to taste      |
+| Thyme             | to taste      |
+| Cayenne Pepper    | to taste      |
+</Ingredients>
+
+<Instructions>
+1. Cut the **eggplant** into slices and cook them 
+in a pan with a little oil, or in the oven, 
+until soft.
+1. Preheat the oven to 180°C.
+1. Finely dice the **onions** and sautée them 
+in a pot until translucent, then add the 
+**tomato puree** and season to taste with 
+**salt**, **cayenne pepper**, and **thyme** 
+or other dried herbs such as rosemary.
+1. In a separate pot, melt the **butter**, 
+then add the **flour** and cook on medium 
+low for a few minutes while mixing well. 
+Then incorporate the **milk**, whisking 
+to avoid lumps, and bring the mixture back 
+up to a simmer. Stir constantly and 
+once the mixture has thickened to a 
+béchamel consistency, remove from the heat. 
+Season with **salt**, **pepper** and **nutmeg**.
+1. Assemble the lasagna in a rectangular oven dish. 
+Start with a small layer of tomato sauce, 
+then alternate lasagna sheets, tomato sauce, 
+eggplant slices, béchamel, and repeat. 
+You should have about 3 layer, but this may vary 
+with the size of the dish. 
+End with a layer of tomato sauce or béchamel, 
+to avoid burning on the top.
+1. Bake in the oven at 180°C for about 30 minutes.
+1. Enjoy!
+</Instructions>
+
+<InfoBox title="Tip!">
+Add some **grated cheese** on top towards the end of the cooking time for a nice crust.
+
+**Salt** the eggplant slices and let them sit for a while, so they soften faster when cooking. You can also
+**press** them down in the pan.
+
+Cook with your **little sister** for a better lasagna experience.
+</InfoBox>