Eggplant (Aubergine) Lasagna
photo by DianaEatingRichly
- Ready In:
- 1hr 15mins
- 1 1⁄2 tablespoons lemon juice
- 3 teaspoons olive oil
- 500 g eggplants, sliced lengthwise, unpeeled about 5mm thick (or 17.6 oz)
- 1 (440 g) can tomato puree (or 15.5 oz )
- 1 (440 g) can tomatoes, drained and chopped (or 15.5 oz)
- 1 tablespoon finely chopped oregano
- 1 tablespoon chopped basil
- 1⁄2 teaspoon cayenne pepper
- 2 garlic cloves, crushed
- 1⁄2 cup dry breadcrumbs
- 1⁄2 cup grated parmesan cheese
- 1⁄2 cup ricotta cheese
- 1⁄2 cup grated mozzarella cheese
- 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.
Questions & Replies
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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.
So delicious! My FR (fabulous roommate) simply loved it. I read that some reviews found it too runny so I cooked the sauce down a bit before I put it together and it was perfect! I didn't have any basil so I used an Italian spice mix in the sauce and it was great. I didn't get the layering right (new cook, go figure) and ended up with a lot of extra bread crumbs. I layered the crumbs and mozz on top to use it up and it made a delicious crispy crust on top. Two thumbs up!
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Made tonight for a healthy supper and happy that I did. I found that my eggplant wasn't quite done enough for our tastes, so I'd broil just a little longer - Instead of canned tomatoes, I used 3 medium fresh tomatoes and they were a fab addition. I did not use an egg like some other reviewers suggested and didn't feel like it really needed it - maybe it would have helped spread the thick ricotta cheese around a bit though. Like other reviewers noted, the end result was a bit runny, even after I let it sit on the counter for 10 minutes before cutting. Runny or not, it was very tasty and I think I'd make this one again!
This recipe has good potential. Because I'm lactose intolerant, I substituted a package (12 oz) of firm tofu for the ricotta cheese. It made the dish pretty 'goopy.' I think it would have worked better it I had thought to mix an egg into the tofu & maybe used extra firm instead of firm. I found the 1/2 tsp of cayenne to be a bit too spicey, but not outrageously so. Next time I will cut back to 1/4/ tsp. I used my favorite shredded cheese substitute, so that wasn't a problem.
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