Eggplant Lasagne – a delicious recipe with olive oil, clove garlic, tomato puree, salt, eggplant, mozzarella cheese. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Heat 1/4 cup olive oil in a large saucepan; add the garlic; cook over low heat for 2 minute until tender and slightly browned.
2
Add the tomato puree: Season to taste and simmer for 10 minutes.
3
Slice the peeled eggplant evenly into 1/2 cm (0.5mm) thick slices.
4
Cook the eggplant in batches in the remaining olive oil until golden.
5
Drain well on paper towel.
6
Combine the mozzarella cheese, breadcrumbs and parmesan cheese.
7
Place 1/2 cup of the tomato puree in bottom of 30cm x 25cm baking dish.
8
Cover with a single layer of cooked eggplant.
9
Drizzle over another 1/2 cup of tomato puree, and sprinkle with 1/2 cup of the mixture.
10
Repeat layers, finishing with the breadcrumbs.
11
Bake for minutes at 180C until golden brown and cooked through.
1600
kcal
Calories
139
g
Fat
58
g
Carbs
36
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 8 ingredients. The key ingredients include: 2 cups (500ml) olive oil, 1 clove garlic, sliced, 1.5L tomato puree, salt and pepper, and more.
Yes, Eggplant Lasagne 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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