- 2 large eggplants or 750 g, peeled and cut into 2 cm cubes
- 1 tablespoon salt
- 2 tablespoons vegetable oil
- 2 tablespoons olive oil
- 1 large onion or 150 g, chopped
- 4 cloves garlic finely crushed
- 1 tablespoon Tomato paste
- 1 can tomatoes, canned with juice or 400 g, crushed
- 2 cups water or 500 ml, hot
- 2 cubes MAGGI Chicken Stock or 20 g
- 1 medium red bell pepper or 100 g
- 1 teaspoon fresh rosemary chopped
- 200 g Feta cheese chopped
- 200 g Ricotta cheese
- ½ cup cream, 35% or 125 ml
- 2 tablespoons fresh parsley chopped
- ½ cup black olives, large Mediterranean or Lebanese Olives, pitted and chopped
- ½ packet spinach lasagna sheets or 250 g
- ½ cup grated parmesan cheese
Eggplant Lasagna
INGREDIENTS
Eggplant Lasagna with
Eggplant Lasagna with 
- 2 large eggplants or 750 g, peeled and cut into 2 cm cubes
- 1 tablespoon salt
- 2 tablespoons vegetable oil
- 2 tablespoons olive oil
- 1 large onion or 150 g, chopped
- 4 cloves garlic finely crushed
- 1 tablespoon Tomato paste
- 1 can tomatoes, canned with juice or 400 g, crushed
- 2 cups water or 500 ml, hot
- 2 cubes MAGGI Chicken Stock or 20 g
- 1 medium red bell pepper or 100 g
- 1 teaspoon fresh rosemary chopped
- 200 g Feta cheese chopped
- 200 g Ricotta cheese
- ½ cup cream, 35% or 125 ml
- 2 tablespoons fresh parsley chopped
- ½ cup black olives, large Mediterranean or Lebanese Olives, pitted and chopped
- ½ packet spinach lasagna sheets or 250 g
- ½ cup grated parmesan cheese
NUTRITIONAL INFORMATION
Eggplant Lasagna with
Eggplant Lasagna with
- Energy 540 (Kcal)
- Protein 20 (g)
- Carbohydrate 49 (g)
- Total Fat 30 (g)
HOW TO PREPARE
Eggplant Lasagna with
Eggplant Lasagna with
1
Preheat oven to 175 degrees C and place oven rack to middle position.
2
Sprinkle Eggplant pieces with Salt and allow juices to drain.
3
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.
4
In the same pan, heat Olive Oil in a frying pan on medium high heat and sauté Onions until soft, add Garlic and Tomato Paste and cook for another 1-2 minutes.
5
Add Crushed Tomatoes, Hot Water, MAGGI Chicken Stock, Red Bell Peppers and Rosemary and allow to simmer on medium heat for 15 minutes.
6
In a mixing bowl combine Feta Cheese, Ricotta Cheese, Cream, Parsley and Olives and gently mix together.
7
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 and repeat for the remaining ingredients.
8
Sprinkle the top with grated Parmesan Cheese and bake in the oven for 30-40 minutes until fully cooked and Cheese is slightly golden on top.
REVIEWS
Eggplant Lasagna with
