Eggplant, Parmesan & Basil Lasagne
Feed the family with our recipe for Eggplant, Parmesan & Basil Lasagne. This tasty pasta bake is full of flavour and texture and is sure to be a favourite. Sprinkle with breadcrumbs before baking for a crispy top.
Ingredients
- 1 eggplant, cut into 1cm slices
- 1 brown onion, thinly sliced
- 2 teaspoons garlic paste
- 400 grams tomato passata
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons red wine vinegar
- 1/2 bunch basil, leaves picked, torn
- 40 grams parmesan, finely grated
- 1 cup grated mozzarella
- 1/4 cup dried breadcrumbs
- 3 sheets lasagne
- 1/2 cup extra virgin olive oil
- 1 1/2 teaspoons caster sugar
- 1 eggplant, cut into 1cm slices
- 1 brown onion, thinly sliced
- 2 teaspoons garlic paste
- 400 grams tomato passata
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons red wine vinegar
- 1/2 bunch basil, leaves picked, torn
- 40 grams parmesan, finely grated
- 1 cup grated mozzarella
- 1/4 cup dried breadcrumbs
- 3 sheets lasagne
- 1/2 cup extra virgin olive oil
- 1 1/2 teaspoons caster sugar
- Step 1 of 6Preheat the oven to 200°C (180°C fan-forced). Grease a 15 x 22cm (5cm deep) rectangular baking dish.
- Step 2 of 6Heat 4 Tbsp oil in a large frying pan over medium-high heat. Cut the eggplant in half and cook for 2 minutes on each side or until golden and tender. Transfer it to a plate.
- Step 3 of 6Heat remaining oil in a large saucepan over medium-high heat. Cook onion, and stir for 2 minutes or until softened. Add garlic and stir for 1 minute or until fragrant.
- Step 4 of 6Add passata, 3/4 cup water, oregano, sugar and vinegar, then bring it to the boil. Reduce heat to medium and simmer, uncovered, for 15 minutes or until sauce thickens slightly. Stir in basil and season.
- Step 5 of 6Spread 1/2 cup sauce over the base of the dish. Top with a layer of eggplant. Scatter one-third of the parmesan and one-third of the mozzarella, then cover with a layer of lasagne sheets. Repeat process, finishing with the remaining sauce, parmesan and mozzarella. Sprinkle with breadcrumbs.
- Step 6 of 6Bake for 30 minutes or until lasagne is golden and tender when pierced with a small knife. Stand for 10 minutes, then serve topped with extra basil leaves.
Method
- Step 1 of 6Preheat the oven to 200°C (180°C fan-forced). Grease a 15 x 22cm (5cm deep) rectangular baking dish.
- Step 2 of 6Heat 4 Tbsp oil in a large frying pan over medium-high heat. Cut the eggplant in half and cook for 2 minutes on each side or until golden and tender. Transfer it to a plate.
- Step 3 of 6Heat remaining oil in a large saucepan over medium-high heat. Cook onion, and stir for 2 minutes or until softened. Add garlic and stir for 1 minute or until fragrant.
- Step 4 of 6Add passata, 3/4 cup water, oregano, sugar and vinegar, then bring it to the boil. Reduce heat to medium and simmer, uncovered, for 15 minutes or until sauce thickens slightly. Stir in basil and season.
- Step 5 of 6Spread 1/2 cup sauce over the base of the dish. Top with a layer of eggplant. Scatter one-third of the parmesan and one-third of the mozzarella, then cover with a layer of lasagne sheets. Repeat process, finishing with the remaining sauce, parmesan and mozzarella. Sprinkle with breadcrumbs.
- Step 6 of 6Bake for 30 minutes or until lasagne is golden and tender when pierced with a small knife. Stand for 10 minutes, then serve topped with extra basil leaves.
Nutrition per serving
2271 Kilojoules
Protein18 grams
Fat38 grams
Carbs29 grams
Sugars11 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 6Preheat the oven to 200°C (180°C fan-forced). Grease a 15 x 22cm (5cm deep) rectangular baking dish.
- Step 2 of 6Heat 4 Tbsp oil in a large frying pan over medium-high heat. Cut the eggplant in half and cook for 2 minutes on each side or until golden and tender. Transfer it to a plate.
- Step 3 of 6Heat remaining oil in a large saucepan over medium-high heat. Cook onion, and stir for 2 minutes or until softened. Add garlic and stir for 1 minute or until fragrant.
- Step 4 of 6Add passata, 3/4 cup water, oregano, sugar and vinegar, then bring it to the boil. Reduce heat to medium and simmer, uncovered, for 15 minutes or until sauce thickens slightly. Stir in basil and season.
- Step 5 of 6Spread 1/2 cup sauce over the base of the dish. Top with a layer of eggplant. Scatter one-third of the parmesan and one-third of the mozzarella, then cover with a layer of lasagne sheets. Repeat process, finishing with the remaining sauce, parmesan and mozzarella. Sprinkle with breadcrumbs.
- Step 6 of 6Bake for 30 minutes or until lasagne is golden and tender when pierced with a small knife. Stand for 10 minutes, then serve topped with extra basil leaves.