INGREDIENTS

Eggplant Lasagna with

  • 2 large Eggplants
  • 1 tablespoon Salt
  • 2 tablespoons Vegetable oil
  • 2 tablespoons Olive oil
  • 1 large Onion
  • 4 cloves Garlic
  • 1 tablespoon Tomato paste
  • 1 can Tomatoes, canned with juice
  • 2 cups Water
  • 2 cubes MAGGI Chicken Stock
  • 1 medium Red bell pepper
  • 1 teaspoon fresh rosemary
  • 200 g Feta cheese
  • 200 g Ricotta cheese
  • 1 cup Cream, 35%
  • 2 tablespoons fresh parsley
  • 1 cup Black olives
  • 1 packet spinach lasagna sheets
  • 1 cup grated parmesan cheese
NUTRITIONAL INFORMATION

Eggplant Lasagna with

  • Energy 540 (Kcal)
  • Protein 20 (g)
HOW TO PREPARE

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.
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Eggplant Lasagna with

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