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Eggplant Lasagna Recipe
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Eggplant Lasagna Recipe

Eggplant lasagna that is warm, comforting, and delicious!This eggplant dish will trick the pickiest child into eating their vegetables. 
Prep Time10 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: Italian
Keyword: aubergine, aubergine lasagna, aubergine recipes, best lasagna recipe, dinner recipes, easy dinner recipes, easy lasagna, eggplant lasagna, eggplant recipes, eggplantt, faamily recipe, healthy lasagna, italian recipe, kids friendly lasagna, kids friendly recipe, kids recipe, lasagna, lasagna recipe, pasta, pasta recipe, vegetarian dish, vegetarian lasagna, vegetarian recipe, veggie lasagna, world's best lasagna
Servings: 4 servings
Author: JENEVIVE

Ingredients

  • 3 pieces big eggplants (thinly sliced) about 1 cm
  • salt for soaking the eggplant before frying
  • 150 grams grated mozzarella cheese for topping
  • fresh parsley for garnishing

TOMATO SAUCE

  • 1 garlic minced
  • 1 big onion diced
  • 500 grams tomato sauce
  • 2 tablespoons olive or cooking oil for sauteeing
  • ½ teaspoon italian seasoning
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon fish sauce or anchovies optional
  • 1 piece dried bay leaves

BECHAMEL SAUCE

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 250 ml milk
  • salt & pepper to taste

Instructions

EGGPLANT

  • Slice the eggplants thinly about 1 cm thick, sprinkle with generous amout of salt and set aside for about 10 minutes.
  • Rinse eggplant thouroughly under running water to remove excess salt.
  • Fry eggplant on a medium heat until golden brown. Continue frying until all the eggplants are fried.
    Alternatively, you may roast or grill the eggplant as well.

TOMATO SAUCE

  • In a medium sized sauce pan, saute onion and garlic over medium high heat until fragrant. Add tomato sauce, bay leaves, sugar and fish sauce.
  • Bring to a boil, reduce heat to low and let simmer covered for about half an hour stirring occasionally to avoid the bottom from burning. Season with salt and pepper to taste. Set aside.

BECHAMEL SAUCE

  • In a small saucepan, melt butter over medium heat then add flour. Stir continuously until a paste forms (roux). Continue cooking for about 2 minutes.
  • Add milk to the roux slowly, stirring with a whisk, until you get a smooth consistency. Cook for about 5 minutes stirring continuously until the sauce has thickened. Season with salt and pepper to taste. Set aside.

EGGPLANT LASAGNA ASSEMBLY

  • Preheat oven to 180°C
  • To assemble, spread about 1/2 cup tomato sauce in the bottom of a 9x13-inch baking dish. Arrange eggplant over tomato sauce.  Spread tomato sauce, then bechamel sauce. Repeat this process until all eggplants are used. Top with grated mozzarella cheese.
  • Bake in preheated oven for 20 minutes or until top turns golden brown. Remove from oven then garnish with parsley.
  • Let it cool for at least 10 minutes before serving. Enjoy!