Eggplant Lasagna With Sun-Dried Tomatoes – a delicious recipe with eggplants, salt, olive oil, tomatoes, parsley, hazelnuts. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Cut the eggplant lengthwise, around 2 cm thick.
2
Season it with salt and leave aside for half hour.
3
Warm up the oven to 175C
4
Warm up a grill pan, dry the eggplant and spray the oil over and grill till they are gold brown.
5
Blend the tomatoes and the parsley, the nuts and a little bit of oil (that of the tomatoes) till you get a consistent pasta.
6
Prepare an oven dish (you can do it on individual dishes or all slices in a big one) with butter and lay on it the eggplant slices, spread the tomato pasta over, top with another eggplant slice, repeat one more time.
7
Top off with the mozzarella slices.
8
Bring it to the oven and bake for around 25 minutes or until the cheese is brownish melted.
9
Goes good with rice or french bread if served as starter.
315
kcal
Calories
26
g
Fat
9
g
Carbs
14
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 eggplants, salt, 3 tablespoons olive oil, 200 g sun-dried tomatoes, and more.
Yes, Eggplant Lasagna With Sun-Dried Tomatoes 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.
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