Pastelon (sweet plantain Lasagna)

By efriend

Ingredients

• 6-7 very ripe plantains (almost all black)
• 1 recipe's worth of picadillo
• 2 cups shredded part-skim mozzarella cheese
• 1/2 grated cup Parmesan cheese
• 3 eggs, beaten
• Canola oil, for frying

Details

Servings 1
Preparation time 40mins
Cooking time 70mins
Adapted from delishdlites.com

Preparation

Step 1

Instructions
Preheat your oven to 375 degrees F.
Peel the plantains like you would a banana, then slice each into into 4-5 slices lengthwise.
Add about 1 inch of oil into a frying pan and heat it on medium heat. When the oil is hot, fry the plantain slices in batches, until golden brown. Drain them on paper towels.
Grease a 9" x 13" baking dish and cover the bottom of the pan with slices of the cooked sweet plantain.
Add all of the picadillo, and ½ of the mozzarella and parmesan cheese.
Cover the picadillo and cheese with another layer of fried plantains.
Top with the remaining cheese, then pour the beaten eggs all over the top. Tip the pan back and forth to distribute the eggs. This will hold the pastelon together when you cut it.
Bake the pastelon at 375 degrees F for 20-30 minutes, until the egg is set and the top of the pastelón is bubbly and golden brown.
Allow the pastelon to cool for 15 minutes before cutting into it and serving it up!

Instructions