Eggplant lasagne

Eggplant lasagne

Ingredients (serves 4):

  • 3 eggplants
  • olive oil cooking spray
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 400g can diced tomatoes
  • 1 teaspoon balsamic vinegar
  • Good pinch sugar
  • 300g low-fat ricotta cheese
  • Good pinch nutmeg
  • ½ cup basil leaves, chopped
  • ½ cup grated tasty cheese



  1. Preheat oven to 180°C. Grease 2 oven trays.
  2. Slice eggplant into 1cm-thick rounds. Spray both sides lightly with oil and arrange in a single layer on oven trays. Roast for 20 minutes, turning after 10 minutes, or until tender and golden. Set aside to cool.
  3. Heat oil in a saucepan over medium heat. Add onion and cook for 5 minutes or until light golden.
  4. Add garlic and cook, stirring, for 1 minute.
  5. Add tomatoes and bring to the boil. Reduce heat to low. Simmer for 10 minutes or until sauce thickens slightly.
  6. Stir in vinegar, sugar and salt and pepper.
  7. Place ricotta, nutmeg, basil and salt and pepper in a bowl. Mash until well combined.
  8. Grease a 6cm deep, 20cm (base) square ovenproof dish. Arrange a layer of eggplant over base, overlapping to cover.
  9. Spread a third of the tomato sauce over eggplant. Sprinkle half the ricotta mixture over tomato sauce.
  10. Top with another layer of eggplant and press down gently with your palm. Spread with half the remaining tomato sauce.
  11. Top with the remaining ricotta and eggplant. Finish with a layer of sauce. Sprinkle with cheese. Bake for 20 minutes.
  12. Serve.
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