Eggplant Lasagna

Name: Eggplant Lasagna
Prep time: 5 min
Cook time: 90 min
Total time: 90 min
Yield: 8 Servings
Cuisine: Italian
Ingredients: 2 Large Eggplant peeled and diced; 1 tablespoon salt; 2 tablespoons Vegetable oil; 2 tablespoons Olive oil; 1 large Onions finely chopped; 4 Cloves Garlic finely chopped; 10 grams Tomato Paste; 1 can Tomato with juice; 2 cups Hot Water; 2 cubes MAGGI® Chicken Bouillon; 1 Medium red bell pepper; 1 teaspoon Fresh Rosemary Chopped; 200 grams Feta Cheese crumbled; 200 grams Ricotta cheese; 1/2 cup Cooking cream; 2 tablespoons Fresh parsley chopped; 1/2 cup Black olives; 250 grams Spinach lasagna; 1/2 cup Parmesan cheese grated

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Easy

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90 Min

Take everyone to Italy the next time you all eat together at home. Explore our easy Eggplant Lasagna recipe, prepared with Maggi Chicken Broth.

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Ingredients

Recipe servings:

8 Servings

Eggplant, peeled and diced

2 large

salt

1 tbsp

Vegetable oil

2 tbsp

Olive oil

2 tbsp

Onions, finely chopped

1 large

Garlic, finely chopped

4 Cloves

Tomato Paste

10 g

Tomato with juice

1 can

Water

2 cups

MAGGI® Chicken Bouillon

2 cubes

red bell pepper

1 Medium

Fresh Rosemary, Chopped Roughly

1 tsp

Feta Cheese, crumbled

200 g

Ricotta cheese

200 g

Cooking cream

0.5 cup

Fresh parsley, chopped

2 tbsp

Black olives

0.5 cup

Fusili pasta

250 g

Parmesan cheese, grated

0.5 cup

Utensils and appliances

Nutritional Information

Carbohydrates

43.3 g

Energy

401.54 kcal

Fats

19.11 g

Protein

16.58 g

Recipe steps

8 min

1 min

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Recipe steps

8 min

Step 1

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Preheat oven to 175°C and position oven rack at mid-level.

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8 min

Step 2

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Sprinkle eggplant pieces with salt and allow juices to drain.

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8 min

Step 3

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Heat vegetable oil in a deep frying pan, dry and fry the eggplant in batches until golden. Set aside and allow the excess oil to drain.

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Recipe steps

8 min

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In the same pan, heat olive oil in a frying pan on medium high heat and saute onions until soft, add garlic and tomato paste and cook for another 1-2 mins.

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8 min

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Add crushed tomatoes, hot water, MAGGI® Chicken Bouillon, red bell peppers and rosemary and allow to simmer on medium heat for 15 mins.

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8 min

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In a mixing bowl combine feta cheese, ricotta cheese, cream, parsley and olives and gently mix together.

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8 min

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Spoon over 3-4 tablespoons of the tomato sauce on the bottom of a baking dish. Add a layer of lasagna sheets, sprinkle 1/3 of the fried eggplants, 6-7 spoons of tomato sauce and cheese mixture, layer another row of lasagna sheets sheets and repeat for the remaining ingredients.

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Recipe steps

8 min

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Sprinkle the top with grated Parmesan cheese and bake in the oven for 30-40 mins until fully cooked and cheese is slightly golden on top.

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Eggplant Lasagna

Nutritional facts per serving

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Eggplant Lasagna

Nutritional facts per serving

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