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Nutrition Facts
Serving Size 1 (427g) Recipe makes 4 servings
Calories 329
Calories from Fat 139		(42%)
Amount Per Serving		%DV
	Total Fat 15.6g	23%
	Saturated Fat 7.3g	36%
	Monounsaturated Fat 5.8g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 37mg		12%
Sodium 442mg		18%
Potassium 1141mg		32%
Total Carbohydrate 34.1g		11%
	Dietary Fiber 8.5g	34%
	Sugars 12.5g
Protein 17.4g		34%
detailed view... how is this calculated?

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Eggplant (Aubergine) Lasagna

Recipe #17080 | 1¼ hours | 20 min prep | add private note

⁽²²⁾ RATE IT NOW Print Recipe

By: Gidget
Jan 10, 2002

A tasty vegetarian alternative to the meaty variety..

SERVES 4 (change servings and units)

Ingredients

1 1/2 tablespoons lemon juice
3 teaspoons olive oil
500 g eggplants, sliced lengthwise, unpeeled about 5mm thick (or 17.6 oz)
1 (440 g) can tomato puree (or 15.5 oz )
1 (440 g) can tomatoes, drained and chopped (or 15.5 oz)
1 tablespoon finely chopped oregano
1 tablespoon chopped basil
1/2 teaspoon cayenne pepper
2 garlic cloves, crushed
1/2 cup dry breadcrumbs
1/2 cup grated parmesan cheese
1/2 cup ricotta cheese
1/2 cup grated mozzarella cheese

Directions

1
Preheat the griller.
2
Combine the lemon juice and olive oil and brush it on the eggplant slices.
3
Lay them in a single layer on a nonstick baking tray and grill both sides for about 3 minutes each or until golden brown.
4
Preheat the oven to 180C degrees.
5
In a bowl combine the tomato puree, tomatoes, oregano, basil, cayenne pepper and garlic.
6
In another bowl combine the parmesan and breadcrumbs.
7
Spoon one third of the tomato mixture into the base of a lasagne or casserole dish.
8
Sprinkle with one third of the breadcrumb mixture and cover with a layer of eggplant.
9
Spread half the ricotta cheese over the eggplant and continue to layer in the same order, ending with the breadcrumb mixture (in my case hopefully).
10
Scatter the mozzarella cheese over the top and bake for about 45 minutes or until golden and bubbly.
11
Serve with salad and crusty bread.

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Featured Reviews for This Recipe

From: Megan from Chicago

On Jan 3, 2009

0 people found this review helpful

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From: Brooke the Cook in WI

On Sep 2, 2008

Made tonight for a healthy supper and happy that I did. I found that my eggplant wasn't quite done enough for our tastes, so I'd broil just a little longer - Instead of canned tomatoes, I used 3 medium fresh tomatoes and they were a fab addition. I did not use an egg like some other reviewers suggested and didn't feel like it really needed it - maybe it would have helped spread the thick ricotta cheese around a bit though. Like other reviewers noted, the end result was a bit runny, even after I let it sit on the counter for 10 minutes before cutting. Runny or not, it was very tasty and I think I'd make this one again!

1 person found this review helpful

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From: Karen Shields

On Mar 8, 2002

This was so delicious, if I hadn't made it i wouldn't know eggplant was even in there. I added an egg to the ricotta and a layer of mozerella in the middle. I also used a non-stick fry pan instead of a griller to brown the eggplant. I used Classico Tomato/pesto sauce (jar and a half) instead of making sauce to quicken it up. It was wonderful, even your non-vegetarian friends will like it! Having a mandolin to cut the eggplant evenly at 1/8 inch makes it much easier if you are lucky enough to have one. Next time I will peel the eggplant.

8 people found this review helpful

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From: dolliegyrl

On Jul 19, 2006

This tastes great! It reminds of fresh chunky style Prego sauce with mozzarella. One thing that will help:Before doing the recipe chop and peel the eggplant. Submerse it in a bowl of saltwater for 20 min. This leeches the bitter taste out of it so that it will adapt to the flavor of your recipe.You will actually see brown water in 20 min time! Just drain it, rinse it, pat it dry and proceed with recipe. Another thing I did was use garlic olive oil..it really enhances the sauce.

6 people found this review helpful

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