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    You are in: Home / Recipes / Eggplant (Aubergine) Lasagna Recipe
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    Eggplant (Aubergine) Lasagna

    Eggplant (Aubergine) Lasagna. Photo by chefdownunda

    1/2 Photos of Eggplant (Aubergine) Lasagna

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    20 mins

    55 mins

    Gidget's Note:

    A tasty vegetarian alternative to the meaty variety..

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    Units: US | Metric


    1. 1
      Preheat the griller.
    2. 2
      Combine the lemon juice and olive oil and brush it on the eggplant slices.
    3. 3
      Lay them in a single layer on a nonstick baking tray and grill both sides for about 3 minutes each or until golden brown.
    4. 4
      Preheat the oven to 180C degrees.
    5. 5
      In a bowl combine the tomato puree, tomatoes, oregano, basil, cayenne pepper and garlic.
    6. 6
      In another bowl combine the parmesan and breadcrumbs.
    7. 7
      Spoon one third of the tomato mixture into the base of a lasagne or casserole dish.
    8. 8
      Sprinkle with one third of the breadcrumb mixture and cover with a layer of eggplant.
    9. 9
      Spread half the ricotta cheese over the eggplant and continue to layer in the same order, ending with the breadcrumb mixture (in my case hopefully).
    10. 10
      Scatter the mozzarella cheese over the top and bake for about 45 minutes or until golden and bubbly.
    11. 11
      Serve with salad and crusty bread.

    Ratings & Reviews:

    • on April 29, 2002


      Great recipe. I added one egg white to the ricotta cheese and used low fat cheese. Will make again for sure.

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    • on March 08, 2002


      This was so delicious, if I hadn't made it i wouldn't know eggplant was even in there. I added an egg to the ricotta and a layer of mozerella in the middle. I also used a non-stick fry pan instead of a griller to brown the eggplant. I used Classico Tomato/pesto sauce (jar and a half) instead of making sauce to quicken it up. It was wonderful, even your non-vegetarian friends will like it! Having a mandolin to cut the eggplant evenly at 1/8 inch makes it much easier if you are lucky enough to have one. Next time I will peel the eggplant.

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    • on January 18, 2002


      This was great! Tastes like "regular" lasagna w/out the guilt. I used fat free cottage cheese instead of ricotta. The metric conversations were a little tedious. Will make it again, soon.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (24)


    Nutritional Facts for Eggplant (Aubergine) Lasagna

    Serving Size: 1 (427 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 329.1
    Calories from Fat 139
    Total Fat 15.5 g
    Saturated Fat 7.3 g
    Cholesterol 37.7 mg
    Sodium 442.8 mg
    Total Carbohydrate 33.9 g
    Dietary Fiber 8.4 g
    Sugars 12.5 g
    Protein 17.4 g

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