Eggplant *Lasagne*
Ingredients
2 large eggplant (aubergine), sliced
6 cups tomato marinara sauce
1 cup reduced fat ricotta
2 cups reduced fat mozzarella cheese, shredded
1/2 cup Parmesan cheese, shredded
1 large egg
4 garlic cloves, minced
2 shallots, diced
1 tbsp of extra virgin olive oil or alternative
Fresh parsley
Dried oregano
Salt and pepper to taste
Directions
Preheat the oven to 180°C / 350°F / gas mark 4
Sprinkle salt on the eggplant slices, leave for 20 minutes and pat dry with paper towels
In a separate bowl, mix the ricotta, egg and fresh parsley and season to taste
Pour the oil into an oven-proof pan and bring to a medium heat
Cook the shallots until softened and translucent
Add the garlic and stir well, ensuring it doesn’t burn
Pour in the marinara sauce, add the oregano and simmer gently for five minutes
Ladle a thin layer of cooked marinara sauce onto the bottom of an ovenproof casserole dish
Arrange a layer of eggplant slices on top, then another layer of ricotta mixture and then a layer of mozzarella
Repeat twice and add a sprinkle of Parmesan on top of the final layer.
Cover the dish with foil and bake it in the oven for 35 minutes. If you like your cheese extra-crunchy, remove the foil and place under the grill for five minutes for that perfect golden finish
Garnish with freshly-chopped parsley
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