Eggplant Lasange

Recipe by
Total Time:
15-30 minutes
Serves:2
Rated : 4 Stars
4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Peas and Prawns Fried rice, Best Chicken Biriyani, Easy Egg and Vegetable Fried Rice

Rate This Recipe
4

Ingredients

  • 1 tbsp - Olive oil
  • 2 kg - Eggplant (sliced and deep-fried)
  • 1/2 cup - freshly grated mozzarella cheese
  • 1/2 cup - freshly grated cheddar cheese
  • 1/2 cup - Parmesan cheese (freshly grated)
  • For White Sauce :
  • 2 cups - Milk
  • 2 tbsp - white flour
  • 1 cube - Chicken stock
  • 1 cup - freshly grated cheddar cheese
  • For Meat Sauce :
  • 1/2 kg - Meat (minced)
  • 1 tbsp - Olive oil
  • 1 onion, finely chopped
  • 1 Clove garlic, crushed
  • 1/2 cup - white Vinegar

How to Make Eggplant Lasange

  • For White Sauce :
  • Mix milk, flour and chicken stock and stir on medium heat until sauce boils and thickens.
  • Then reduce heat and simmer with cheddar cheese for 3 minutes. Remove from heat.
  • For Meat Sauce :
  • Heat oil in a large pan.
  • Add in onion and garlic, then stir on low heat until the onion is tender.
  • Add in meat and let it brown well.
  • Stir in vinegar and bring to the boil.
  • Reduce heat and simmer for 20 minutes.
  • For Lasagna preparation :
  • Brush a shallow but long ovenproof dish with oil.
  • Line with eggplant slices, making sure you fill all the gaps.
  • Spoon 1/3rd of prepared meat sauce on eggplant slices and top with 1/3rd of the quantity of white sauce.
  • Arrange another layer of eggplant slices on the top. Continue layering, finishing with eggplant slices.
  • Sprinkle with combined mozzarella and cheddar cheese.
  • Pour remaining white sauce on top and sprinkle with Parmesan cheese.
  • Bake in a high heated oven (200 C) for 35-40 minutes or until bubbling and golden.