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Eggplant Lasagne

Diet.Chef's picture
  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

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: 
Main Dish
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 360 Calories from Fat 117

% Daily Value*

Total Fat 13 g20.4%

Saturated Fat 5.8 g29.1%

Trans Fat 0 g

Cholesterol 30.3 mg10.1%

Sodium 422.9 mg17.6%

Total Carbohydrates 44 g14.8%

Dietary Fiber 9.6 g38.3%

Sugars 12.2 g

Protein 19 g37.8%

Vitamin A 21.2% Vitamin C 53.3%

Calcium 44.3% Iron 13.3%

*Based on a 2000 Calorie diet

Eggplant Lasagne Recipe