Eggplant (Aubergine) , Tomato And Leek Lasagna

Name: Eggplant (Aubergine) , Tomato And Leek Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 900 g eggplants (about 3); coarse cooking salt; 1 large brown onion, chopped finely; 4 garlic cloves, crushed; 3 large tomatoes, chopped coarsely; 2 tablespoons tomato paste; 1/4 cup shredded fresh basil leaf; 1 tablespoon low-fat margarine; 2 medium leeks, chopped finely; 2 tablespoons sugar; 4 sheets fresh lasagna noodles; 1 cup grated low-fat cheddar cheese

Servings: persons

900 g eggplants (about 3)
coarse cooking salt
1 large brown onion, chopped finely
4 garlic cloves, crushed
3 large tomatoes, chopped coarsely
2 tablespoons tomato paste
1/4 cup shredded fresh basil leaf
1 tablespoon low-fat margarine
2 medium leeks, chopped finely
2 tablespoons sugar
4 sheets fresh lasagna noodles
1 cup grated low-fat cheddar cheese

1
Cut eggplants lengthways into 1 cm slices; place slices on colander, sprinkle with salt,stand 30 minutes. Rinse slices under cold water, drain on absorbent paper. Cook eggplant in batches, in heated oil large pan until softened and browned both sides.
2
Cook onion and half the garlic in the same pan, stirring, until onion softens.
3
Stir in tomato, paste and basil; simmer, uncovered, about 20 minutes, or until thickened slightly. Blend or process tomato mixture until just combined.
4
Heat margarine in same pan, add leek and remaining garlic; cook, stirring, until leek is soft. Add sugar; cook, stirring, about 5 minutes or until leek is browned lightly, remove from heat.
5
Cut 1 lasagne sheet to cover base of oiled deep 19cm square ovenproof dish; place in position.
6
Top with 1/4 of the eggplant, 1/4 of the leek mixture,1/4 of the tomato mixture and 1/4 of the cheese.
7
Repeat layers 3 times, ending with cheese. Bake, uncovered, in moderately hot oven 50 minutes.
8
Can be made ahead to this stage. Cover, refrigerate until required. Reheat in moderate oven about 50 minutes.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 900 g eggplants (about 3), coarse cooking salt, 1 large brown onion, chopped finely, 4 garlic cloves, crushed, and more.

Yes, Eggplant (Aubergine) , Tomato And Leek 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.

That's it — enjoy your meal!