Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, eggplant lasagna. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Eggplant Lasagna is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Eggplant Lasagna is something that I’ve loved my whole life. They’re fine and they look wonderful.
I've tried other eggplant lasagna recipes, and they were disappointing. The eggplant was either overdry and tough or gooey. In either case, it stood out and didn't "pass" as well for pasta. I prefer to peel the eggplant and slice it lengthwise into strips the approximate width of a lasagna noodle.
To begin with this recipe, we have to prepare a few ingredients. You can have eggplant lasagna using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Eggplant Lasagna:
- Take 3 egg plants
- Get 1 canned chopped tomatoes
- Take 250 ml passata/ tomato puree
- Get 1 tablespoon brown sugar
- Make ready 2 tablespoons red wine
- Take 1 tablespoon vinegar
- Take 1 tablespoon oregano
- Take 2 bay leaves
- Take 1 clove garlic minced
- Prepare Lasagna noodles
- Prepare 1 bunch Basil
- Prepare Any cooking cheese of your choice. I use Welsh cheddar and Parmesan
- Prepare Salt and pepper to season
In between the eggplant slices is a luscious, creamy mix of ricotta, spinach, Parmesan, and mushrooms. It's a vegetarian lasagna that is hearty, filling, and comforting, just as any good lasagna recipe should be. Our eggplant lasagna is a delicious, crowd-pleasing dinner that results from swapping traditional lasagna noodles for slabs of fresh eggplant. Besides being a great gluten-free and low-carb alternative to classic lasagna, this comforting casserole is the perfect way to put a load of summer eggplant to good use.
Instructions to make Eggplant Lasagna:
- Slice eggplant into 1 cm thickness. Brush olive oil. Season with salt and pepper. Roast the eggplant for 30min in a preheated 180C fan or until brown. Flip once midway.
- Fry garlic till soft. Add chopped tomatoes, passata garlics, bay leaves, oregano, sugar, vinegar and wine. Let it simmer for 15 minutes. Stir occasionally.
- Add basil and season with salt and pepper.
- Once eggplant and sauce are done. Assemble them! Sauce, eggplant, noodle and cheese. Repeat. Your top should be sauce and cheese.
- Bake in a preheated oven of 200C for 20 to 25 minutes.
Our eggplant lasagna is a delicious, crowd-pleasing dinner that results from swapping traditional lasagna noodles for slabs of fresh eggplant. Besides being a great gluten-free and low-carb alternative to classic lasagna, this comforting casserole is the perfect way to put a load of summer eggplant to good use. Just use your eggplant slices the same way you would regular lasagna sheets. Always coat the bottom of a casserole dish with meat sauce, then the first layer of eggplant. Layer the ricotta spread, add shredded cheese.
So that’s going to wrap this up with this exceptional food eggplant lasagna recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
