Eggplant Lasagna

Eggplant Lasagna recipe

Eggplant Lasagna is a tasty vegetarian dish made with a variety of different vegetables like bell peppers, mushrooms, onions, and eggplants.

4 Pers.

Prep. Time: 30 Min.

Ck. Time: 40 Min.

Eggplant Lasagna recipe

Ingredients for Eggplant Lasagna

  • 2 eggplants (large)
  • 3 tomatoes
  • 1 onion
  • 6 mushrooms
  • 1 red bell pepper
  • 1 green bell pepper
  • 100 g pecorino cheese
  • 2 garlic cloves
  • 50 g coriander
  • 2 tsp turmeric
  • 4 tbsp tomato sauce
  • Olive oil
  • Salt

Instructions

In order to prepare this eggplant lasagna, peel and then slice the eggplants first. Then in a large bowl add 1 tablespoon of salt and fill it up with water. After that, soak the sliced eggplants in the bowl for 30 minutes. This way the eggplants will not absorb too much oil when frying them. After 30 minutes, rinse and wash the eggplant slices with water to remove the excess salt. Then pat and dry them with a kitchen towel to remove the excess water. Next, fry the eggplant slices in olive oil until they are lightly golden on both sides.

Then chop the onion, red and green bell peppers, tomatoes, and mushrooms. Also, mince the garlic cloves and coriander. Now in a saucepan over high heat, fry the onion with olive oil first. When the onion is translucent add the red and green bell peppers, mushrooms, tomatoes, and garlic cloves to the mixture and fry them for about 3 minutes. Then add the tomato sauce, salt, and turmeric to the rest of the ingredients and after 2 minutes remove the saucepan from the heat. After that, add the coriander and mix the ingredients together.

It is time to assemble the lasagna. In a casserole dish, add the eggplant slices and then top the slices with the prepared fried vegetables. Repeat this layer by layer until all the ingredients are used. Finally, grate the pecorino cheese and sprinkle it on top of all the ingredients.

Then bake the eggplant lasagna in the preheated oven to 200 ºC for 40 minutes. After removing the lasagna from the oven, it is better to let it cool for 10 minutes and then serve it.

Note: You can also use mozzarella instead of pecorino cheese.