Lasagne Aubergine

Cut into 1 2 cm slices.

Lasagne aubergine. Lasagna is always a hit around our household and this eggplant lasagna also known as aubergine lasagna is a delicious spin off. My melanzane alla parmigiana is a classic italian dish that is basically like lasagne but uses aubergine layers instead of pasta sheets. Sprinkle the eggplant slices with sea salt on both sides and let sit for 10 minutes to draw out moisture.

Combine all cheese mixture ingredients except mozzarella cheese in a separate bowl. Reduce oven to mark 6 200 c simmer chopped tomatoes wine oregano sugar and sun blush tomatoes for 15 mins add the lentils roasted veg and basil. Meanwhile beat the 1 egg in a medium bowl.

Pat dry with paper towels to remove excess liquid. Place cup tomato sauce in the bottom of a 9x13 pan. Add the 15 ounces ricotta 1 teaspoon dried oregano 1 2 teaspoon black pepper 1 cup of the mozzarella cheese and 1 4 cup of the parmesan cheese.

Cut off the ends of the eggplant then slice lengthwise about inch 3 mm thick. Let sit for 20 minutes. Heat the olive oil in a large frying pan over a medium heat add the garlic thyme and aubergine then.

Layered with roasted eggplants and a very small amount of lasagna noodles a homemade red sauce and topped with melty cheese then baked to golden perfection. Rinse aubergines cut off a bit at either end. Cut ends of aubergines and slice thinly about 1 4 thick.

Reduce the oven temperature to 375ºf. Remove the eggplant from the oven. Put in a colander strew with salt to extract excess moisture.