Eggplant (Aubergine) Lasagna Recipe

Name: Eggplant (Aubergine) Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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 ), and more.

Yes, Eggplant (Aubergine) Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant (Aubergine) Lasagna

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