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Gluten-free eggplant parmigiana lasagne
Gluten-free eggplant parmigiana lasagne
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Prep Time:
20 minutes
Cook Time:
120 minutes
Total Time:
140 minutes
Gluten-free, vegetarian twist on classic parmigiana and lasagna.
Ingredients:
  • 3 x 400g eggplants, cut lengthways into 5mm-thick slices
  • 100ml extra virgin olive oil
  • 3 tsp dried oregano
  • 200g almond meal
  • 3 zucchini, thinly sliced lengthways
  • 80g fior di latte cheese (from good delis – substitute mozzarella), coarsely grated
  • 250g fresh buffalo mozzarella, torn
  • 250g cherry truss tomatoes
  • Store-bought pesto, to serve
  • Basil leaves, to serve
  • 36.40 gm extra virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 4 anchovy fillets in oil, drained, finely chopped
  • 20.00 ml capers, rinsed, drained, chopped
  • 650g roma tomatoes, chopped
Instructions:
  • Preheat the oven to 200C and prepare 3 baking trays by greasing them and lining with baking paper.
  • In a bowl, mix oil, oregano, and 2 tsp salt flakes. Brush this flavorful mixture over the eggplant slices. Place the eggplant in a single layer on the prepared trays. Cover each tray with baking paper and roast for 40 minutes until tender. Set aside once done.
  • To make the chunky tomato sauce more flavorful, heat oil in a saucepan over medium heat. Sauté garlic, anchovy, and capers for 3-4 minutes until garlic turns light golden. Add tomatoes and 1 cup (250ml) water, bring to a boil, cover, and simmer over medium-low heat for 20 minutes until the tomatoes start to break down and the sauce thickens. Stir with a wooden spoon to break up the tomatoes further, then let it cool.
  • In a shallow dish, spread out the almond meal. Lightly coat each eggplant slice with a bit of the chunky tomato sauce, then carefully coat with almond meal.
  • Prepare the ovenproof dish by greasing a 35cm, 1.5L (6-cup) dish. Spread half of the tomato sauce in the dish, then layer half of the zucchini and eggplant. Add the fior de latte cheese over the zucchini and eggplant and cover it with the rest of the tomato sauce. Finish by topping with the remaining zucchini and eggplant.
  • Cover the lasagne with a sheet of baking paper followed by foil, then bake at 375°F for 45 minutes until bubbly and easily pierced with a knife. Uncover, raise the oven temperature to 425°F, and continue baking.
  • Sprinkle mozzarella and cherry tomatoes over the lasagne, then bake on the top shelf of the oven, uncovered, for 20 minutes or until the top is golden and tomatoes start to blister.
  • To serve, generously drizzle with fragrant pesto and sprinkle with fresh basil leaves.

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