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
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Step 1 of 8
Preheat oven to 175°C and position oven rack at mid-level.
Step 2 of 8
Sprinkle eggplant pieces with salt and allow juices to drain.
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.
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.
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.
Step 6 of 8
In a mixing bowl combine feta cheese, ricotta cheese, cream, parsley and olives and gently mix together.
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.
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.