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Carmela's lasagne di melanzana (eggplant lasagne)
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Prep Time:
30 minutes
30 minutes
Cook Time:
110 minutes
110 minutes
Total Time:
140 minutes
140 minutes
Sautéed eggplant stars in this classic Italian lasagna as the delicious meat-free filling.
Ingredients:
- 1 brown onion, finely chopped
- 700g btl Mutti Tomato Passata
- 125ml (1/2 cup) water
- 3 large (about 1.3kg) eggplants, cut crossways into 3mm-thick slices
- 4.80 gm salt
- Olive oil spray
- 1 x 375g pkt fresh lasagne sheets
- 2 eggs, lightly whisked
- 300g (3 cups) coarsely grated mozzarella
- 30g (1/3 cup) coarsely grated parmesan
- Mixed salad leaves, to serve
Instructions:
- In a saucepan over medium heat, sauté the onion in oil for 10 minutes until soft. Stir in the passata and water, then simmer over low heat for 30 minutes until the sauce thickens slightly.
- Sprinkle salt over the eggplant and let it sit for 30 minutes. Afterward, rinse it under cold water, drain, and pat dry with a paper towel.
- Preheat the sandwich press. Lightly coat one-fifth of the eggplant with olive oil spray. Cook in the press for about 7 minutes or until golden. Repeat this process in 4 more batches with the remaining eggplant slices.
- Preheat your oven to 180°C. Spread a thin layer of sauce at the bottom of a 2.5L (10-cup) baking dish. Add one-quarter of the lasagne sheets (cut to fit if needed), then layer with one-quarter of the eggplant. Drizzle a little beaten egg over it. Add one-quarter of the mozzarella, one-quarter of the sauce, and a third of the parmesan cheese. Repeat the layers with the rest of the lasagne sheets, eggplant, egg, mozzarella, sauce, and parmesan, ending with a sauce layer on top.
- Cover the dish with foil and bake for 35 minutes. Allow it to rest for 10 minutes to cool before serving with mixed salad leaves.