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Eggplant Lasagne

Diet.Chef's picture
Ingredients
  Lemon juice 2 Fluid Ounce (1/4 Cup, 60 Milliliter)
  Olive oil 1 Tablespoon
  Cracked black pepper 1⁄2 Teaspoon
  Eggplant 1 Pound, halved lengthways and cut into 1/4 inch thick slices (Aubergine, 500 Gram)
  Wholemeal breadcrumbs 1 Ounce (Made From Stale Bread, 1/2 Cup, 30 Gram)
  Grated parmesan cheese 3 Tablespoon
  Onion 1 Large, chopped
  Garlic 2 Clove (10 gm), crushed
  Dried oregano 1 Teaspoon
  Dried basil 1 Teaspoon
  Cayenne pepper 1 Pinch
  Canned no added salt tomatoes 14 Ounce, drained, chopped (1 Tablespoon Juice Reserved, 440 Gram)
  No added salt tomato puree 6 Fluid Ounce (3/4 Cup, 185 Milliliter)
  White wine 2 Tablespoon
  Wholemeal instant lasagna sheets 6
  Reduced fat ricotta cheese 6 Ounce (3/4 Cup, 185 Gram)
  Grated reduced fat mozzarella cheese 3 Tablespoon
Directions

1. Combine lemon juice, oil and black pepper and use to brush eggplant (aubergine) slices. Cook eggplant (aubergine) under a preheated hot grill for 3-4 minutes each side or until golden. Combine breadcrumbs and parmesan cheese and set aside.
2. Place onion, garlic and reserved tomato juice in a nonstick frying pan over a medium heat and cook for 2-3 minutes. Add oregano, basil, cayenne pepper, tomatoes, tomato puree and wine and cook, stirring, for
5 minutes.
3. Spread one-third of the tomato mixture over base of a 15 x 25 cm / 6 x 10 in ovenproof dish. Top with 3 lasagne sheets and half of the breadcrumb mixture, then cover with a layer of eggplant. Top with half the ricotta cheese. Repeat layers, ending with a layer of tomato mixture. Sprinkle with mozzarella cheese and bake for 45 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Lasagna
Ingredient: 
Eggplant
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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