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Veal and eggplant parmigiana lasagne
Veal and eggplant parmigiana lasagne
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Prep Time:
45 minutes
Cook Time:
95 minutes
Total Time:
140 minutes
Transformed classic eggplant parmigiana into a decadent lasagne, perfect paired with a fresh side salad.
Ingredients:
  • 750g eggplant
  • Olive oil cooking spray
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 1 1/2 tsp dried oregano
  • 2 tsp ground coriander
  • 5.00 gm ground cumin
  • 1kg veal mince
  • 277.50 gm salt-reduced tomato paste
  • 382.50 gm beef stock
  • 6 large dried curly lasagne sheets
  • 125.00 ml finely grated parmesan
  • 250g haloumi, very thinly sliced
  • 40.00 ml finely grated parmesan, extra
  • Fresh basil leaves, to serve
Instructions:
  • Preheat a large frying pan over medium-high heat. Coat eggplant slices with oil and cook in batches for 2 minutes on each side until they are lightly browned.
  • Heat oil in a large saucepan over medium-high heat. Cook onion until softened, about 5 minutes, stirring occasionally. Add garlic, oregano, and spices. Cook until fragrant, about 1 minute, stirring constantly.
  • Add the ground meat and cook, using a wooden spoon to break it up, for 5 minutes or until it's nicely browned. Stir in the tomato paste and stock, then bring everything to a boil. Lower the heat to medium-low and let it simmer uncovered for about 15 minutes, or until the sauce reaches your desired thickness.
  • 1. Preheat the oven to 200C/180C fan-forced. Spread a generous layer of 1 1/2 cups of mince mixture on the bottom of a deep 19cm x 29cm (12-cup-capacity) ovenproof dish. Place 2 lasagne sheets over the mince, trimming as needed. Layer 1/3 of the sliced eggplant and sprinkle 2 tablespoons of parmesan on top. Repeat the layering process two more times with the remaining mince, lasagne sheets, eggplant, and parmesan to create 3 delicious layers. Finish by adding slices of haloumi and a sprinkle of extra parmesan on top.
  • Cover the dish with foil and bake at 350°F for 30 minutes. Uncover and bake for an additional 20 minutes until golden and tender. Let it rest for 15 minutes before serving, and sprinkle with fresh basil on top.

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