Sicilian eggplant lasagne

Cooking Vegetarian Sicilian eggplant lasagne

This traditional eggplant, vegetarian lasagne is crowned with a crispy crumb topping.

Lables: High fibre Low carb Low kilojoule Lower gi Fish free Peanut free Shellfish free Tree nut free
  1. Heat a barbecue grill on high heat. Spray both sides eggplant with oil. Chargrill eggplant, in batches, for 1 to 2 minutes each side or until tender and golden. Set aside. Place ricotta in a bowl. Season with salt and pepper. Stir to combine.
  2. Preheat oven to 180°C. Grease a 10-cup capacity, 5cm-deep,16cm x 25cm (base) rectangular baking dish.
  3. Cover base with 1 layer pasta sheets, cutting to fit. Top with one-third of pasta sauce. Cover with another layer pasta sheets. Spread with half the remaining pasta sauce, half the ricotta, half the basil, half the tomatoes and half the eggplant. Repeat layers with pasta sheets, pasta sauce, ricotta, basil, tomatoes and eggplant, finishing with a layer of pasta sheets.
  4. Combine breadcrumbs, parmesan and oil in a bowl. Mix well. Sprinkle mixture over lasagne. Spray top with oil. Bake, uncovered, for 45 minutes or until hot (top will be crisp and edges curled).

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olive oil cooking spray
600g eggplants, trimmed, cut lengthways into 5mm-thick slices
400g reduced-fat fresh ricotta cheese
250g fresh lasagne pasta sheets
1 cup Italian tomato pasta sauce
2/3 cup basil leaves
4 large roma tomatoes, sliced
1/2 cup dried breadcrumbs
40g parmesan cheese, finely grated
1 tbsp olive oil

Adv

Autors
Preparation time
20
Cooking time
55
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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