Preparation
Season the meat with salt, pepper and lemon juice and leave to marinate for a few minutes.
Sprinkle a little salt over the eggplant slices and set aside.
Put a tablespoon of olive oil and the crushed garlic clove in a non-stick frying pan and cook the steak.
Rinse the eggplant slices to remove the salt. Grill the eggplant and zucchini.
Preheat the oven to 1800C.
Place a slice of bread in a baking dish, top with 3 slices of eggplant, sprinkle with grated cheese, add 5 slices of zucchini, sprinkle again with grated cheese and add the steak.
Then continue building layers, again with the same ingredients and in the same order (except for the slice of bread, which should be added to the last layer). Finish by adding the slices of Flemish cheese and bake in the oven for about 5-10 minutes.
While you wait, prepare the sauce. Peel the onion and garlic, wash the basil and chop it.
Wash the tomatoes well, remove the seeds and cut into pieces. Put the olive oil, onion, garlic and basil in a pan and let them brown.
Add the tomatoes and a little water, season with salt and mix all the ingredients together.
Cook for about 10 minutes over a low heat, stirring regularly.
Blend with a hand blender to obtain a sauce with a homogeneous texture.
Crack the egg into a non-stick frying pan.
Place the egg on top of the francesinha and, to finish, pour over the sauce and sprinkle with oregano. Serve hot.
Tips
Replace the chicken with another lean meat and the eggplant slices with sautéed mushrooms. This light francesinha contains 10.4 grams less protein, 26.7 grams less fat, 1.3 grams more carbohydrates and 270.8 calories less than the original recipe, according to the figures compared to the pre-cooked meal available in hypermarkets (equivalent portions).
