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Italian Main course

Eggplant Lasagna

0
90Min
Easy

Ingredients

-
6 Servings
+

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

2 large
Eggplant, peeled and diced
1 tbsp
salt
2 tbsp
Vegetable oil
2 tbsp
Olive oil
1 large
Onions, finely chopped
4 Cloves
Garlic, finely chopped
10 g
Tomato Paste
1 can
Tomato with juice
2 cups
Hot Water
2 cubes
MAGGI® Chicken Bouillon
1 Medium
red bell pepper
1 tsp
Fresh Rosemary, Chopped
200 g
Feta Cheese, crumbled
200 g
Ricotta cheese
0.5 cup
Cooking cream
2 tbsp
Fresh parsley, chopped
0.5 cup
Black olives, large mediterranean olives, pitted
250 g
Spinach lasagna
0.5 cup
Parmesan cheese, grated

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Nutrition Value

Energy
535.39 kcal
Protein
22.11 g
Carbohydrates
57.74 g
Fats
25.48 g
Information per serving
Lets Cook

Instruction

90 Minutes
Step 1
1 Min
Preheat oven to 175°C and position oven rack at mid-level.
Step 2
1 Min
Sprinkle eggplant pieces with salt and allow juices to drain.
Step 3
1 Min
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.
Step 4
1 Min
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.
Step 5
1 Min
Add crushed tomatoes, hot water, MAGGI® Chicken Bouillon, red bell peppers and rosemary and allow to simmer on medium heat for 15 mins.
Step 6
1 Min
In a mixing bowl combine feta cheese, ricotta cheese, cream, parsley and olives and gently mix together.
Step 7
1 Min
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.
Step 8
1 Min
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.
Eggplant Lasagna

Step 1 of 8

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

Eggplant Lasagna

Step 2 of 8

Sprinkle eggplant pieces with salt and allow juices to drain.

Eggplant Lasagna

Step 3 of 8

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.

Eggplant Lasagna

Step 4 of 8

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.

Eggplant Lasagna

Step 5 of 8

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

Eggplant Lasagna

Step 6 of 8

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

Eggplant Lasagna

Step 7 of 8

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.

Eggplant Lasagna

Step 8 of 8

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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