Eggplant Lasagne Recipe
Ingredients
| 1/4 cup / 60 ml/2 fl oz lemon juice | ||
| Olive oil | 1 Tablespoon | |
| Cracked black pepper | 1/2 Teaspoon | |
| Eggplant aubergine | 1 Large | |
| 500 g/1 lb, halved lengthways and cut into 5 mm/ 1/4 in thick slices | ||
| 1/2 cup / 30 g/1 oz wholemeal breadcrumbs, made from stale bread | ||
| Parmesan cheese | 3 Tablespoon, grated | |
| Onion | 1 Large, chopped | |
| Garlic | 2 Clove (5gm), crushed | |
| Dried oregano | 1 Teaspoon | |
| Dried basil | 1 Teaspoon | |
| Cayenne pepper | 1 Pinch | |
| 440 g/14 oz canned no-added-salt tomatoes, drained, chopped and 1 tablespoon juice reserved | ||
| 3/4 cup / 185 ml/6 fl oz no-added-salt tomato puree | ||
| White wine | 2 Tablespoon | |
| 6 wholemeal instant lasagne sheets | ||
| 3/4 cup / 185 g/6 oz reduced-fat ricotta cheese | ||
| 3 tablespoons grated reduced-fat mozzarella cheese | ||
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.
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.
Chef
