Eggplant (Aubergine) Lasagna

Total Time
1hr 15mins
Prep 20 mins
Cook 55 mins

A tasty vegetarian alternative to the meaty variety..

Ingredients Nutrition

Directions

  1. Preheat the griller.
  2. Combine the lemon juice and olive oil and brush it on the eggplant slices.
  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. Preheat the oven to 180C degrees.
  5. In a bowl combine the tomato puree, tomatoes, oregano, basil, cayenne pepper and garlic.
  6. In another bowl combine the parmesan and breadcrumbs.
  7. Spoon one third of the tomato mixture into the base of a lasagne or casserole dish.
  8. Sprinkle with one third of the breadcrumb mixture and cover with a layer of eggplant.
  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. Scatter the mozzarella cheese over the top and bake for about 45 minutes or until golden and bubbly.
  11. Serve with salad and crusty bread.
Most Helpful

5 5

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

5 5

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.

5 5

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.