Eggplant (Aubergine) Lasagna
A tasty vegetarian alternative to the meaty variety..
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INGREDIENTS
Nutrition- 1 1⁄2tablespoons lemon juice
- 3teaspoons olive oil
- 500
- 1
- 1
- 1tablespoon finely chopped oregano
- 1tablespoon chopped basil
- 1⁄2teaspoon cayenne pepper
- 2
- 1⁄2cup dry breadcrumbs
- 1⁄2cup grated parmesan cheese
- 1⁄2cup ricotta cheese
- 1⁄2cup grated mozzarella cheese
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DIRECTIONS
- Preheat the griller.
- Combine the lemon juice and olive oil and brush it on the eggplant slices.
- Lay them in a single layer on a nonstick baking tray and grill both sides for about 3 minutes each or until golden brown.
- Preheat the oven to 180C degrees.
- In a bowl combine the tomato puree, tomatoes, oregano, basil, cayenne pepper and garlic.
- In another bowl combine the parmesan and breadcrumbs.
- Spoon one third of the tomato mixture into the base of a lasagne or casserole dish.
- Sprinkle with one third of the breadcrumb mixture and cover with a layer of eggplant.
- 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).
- Scatter the mozzarella cheese over the top and bake for about 45 minutes or until golden and bubbly.
- Serve with salad and crusty bread.
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