Eggplant Lasagna Recipe

Name: Eggplant Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants; 2 teaspoons salt; 3 tablespoons oil; 1 small onion, finely chopped; 2 garlic cloves; 850 g tomatoes, chopped (cans); 1/4 cup basil, roughly chopped; 1/4 cup white wine; 250 g whole wheat lasagna noodles, sheets, wholemeal; 50 g mozzarella cheese, sliced; 1 1/4 cups cream; 1 egg, lightly beaten; 1/2 cup parmesan cheese; 3/4 cup whole wheat breadcrumbs

Servings: persons

2 medium eggplants
2 teaspoons salt
3 tablespoons oil
1 small onion, finely chopped
2 garlic cloves
850 g tomatoes, chopped (cans)
1/4 cup basil, roughly chopped
1/4 cup white wine
250 g whole wheat lasagna noodles, sheets, wholemeal
50 g mozzarella cheese, sliced
1 1/4 cups cream
1 egg, lightly beaten
1/2 cup parmesan cheese
3/4 cup whole wheat breadcrumbs

1
Cut eggplants into 1 cm thick slices. Place on absorbent paper in a single layer and sprinkle with salt. Allow to stand for 30 minutes.
2
Preheat the oven to moderate 180u00b0C.
3
Blot eggplant dry with absorbent paper. Place eggplant in a single layer on a lightly greased baking try. Brush tops with a little of the oil. Bake for 30 minutes or until the eggplant is just tender, turning once during cooking.
4
Heat remaining oil in a pan, add onion and garlic, cook over a low heat for 3-4 minutes or until onion is tender. Add tomato pieces, basil and wine. Simmer, uncovered, for 10 minutes, stirring occasionally.
5
To assemble Lasagna: Preheat oven to moderate 180u00b0C, lightly grease a 30cm x 20cm x 6cm baking dish. Arrange a few sheets of lasagne over the base of dish. Place eggplant slices in a single layer over the lasagne sheets. Top with half the tomato mixture, then add another layer of lasagne.
6
Combine the cream and egg, and pour over the lasagne sheets and bake in oven 30 minutes.
7
Enjoy.

911

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 14 ingredients. The key ingredients include: 2 medium eggplants, 2 teaspoons salt, 3 tablespoons oil, 1 small onion, finely chopped, and more.

Yes, Eggplant 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 Lasagna

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