A tasty vegetarian lasagne

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Name: Eggplant Lasagne
Prep time: 50 min
Cook time: 40 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Italian
Ingredients: 2 medium Eggplants (Aubergines); extra virgin olive oil; 500 gram jar of Italian tomato sauce; 1/4 bunch fresh basil; 250 grams buffalo mozzarella cheese; 5 Portobello mushrooms; 1 cup Pecorino Romano cheese

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INGREDIENTS

2 medium Eggplants (Aubergines)
extra virgin olive oil
500 gram jar of Italian tomato sauce
1/4 bunch fresh basil
250 grams buffalo mozzarella cheese
5 Portobello mushrooms
1 cup Pecorino Romano cheese

Servings

INSTRUCTIONS

Remove the top stalk section and slice the eggplants length-wise into 6 pieces each.

Remove the basil leaves from the stems.

Grate the Pecorino cheese.

Slice the mozzarella.

De-stalk and slice the mushrooms.

Oil a large baking dish or casserole dish.

Pre-heat an oven to 180 degrees C.(350F)

Pre-heat a BBQ or cast iron frying pan to medium high.

Brush the eggplant slices with the oil on both sides and cook for 2-3 minutes on each side till browned.

Line the bottom of the baking dish with 4 of the eggplant slices.

Put half the basil leaves on top.

Cover the eggplant with 1/2 of the mushroom slices.

Cover this layer the tomato sauce.

Place 1/3 of the mozzarella slices over the top of that.

Repeat those layers once again.

Top with remaining eggplant.

Put the remaining mozzarella slices and all the Pecorino cheese on top.

Cook uncovered in the oven for 30 minutes or until the top cheese has browned.

Good served with a green salad and oven baked potatoes.

Prosciutto, salami slices, cooked bacon or even left over mince like spaghetti sauce can also be added to the layers if desired.

NOTES

The browning of the eggplant adds great flavour so don't be tempted to leave it out!

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Eggplant Lasagne

2 medium Eggplants (Aubergines)
 extra virgin olive oil
500 gram jar of Italian tomato sauce
1/4 bunch fresh basil
250 grams buffalo mozzarella cheese
5 Portobello mushrooms
1 cup Pecorino Romano cheese

Remove the top stalk section and slice the eggplants length-wise into 6 pieces each.
Remove the basil leaves from the stems.
Grate the Pecorino cheese.
Slice the mozzarella.
De-stalk and slice the mushrooms.
Oil a large baking dish or casserole dish.
Pre-heat an oven to 180 degrees C.(350F)
Pre-heat a BBQ or cast iron frying pan to medium high.
Brush the eggplant slices with the oil on both sides and cook for 2-3 minutes on each side till browned.
Line the bottom of the baking dish with 4 of the eggplant slices.
Put half the basil leaves on top.
Cover the eggplant with 1/2 of the mushroom slices.
Cover this layer the tomato sauce.
Place 1/3 of the mozzarella slices over the top of that.
Repeat those layers once again.
Top with remaining eggplant.
Put the remaining mozzarella slices and all the Pecorino cheese on top.
Cook uncovered in the oven for 30 minutes or until the top cheese has browned.
Good served with a green salad and oven baked potatoes.
Prosciutto, salami slices, cooked bacon or even left over mince like spaghetti sauce can also be added to the layers if desired.

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Nutrition

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Serving Size: 1 Serving (253g)
Recipe Makes: 4 Servings

Calories: 145
Calories from Fat: 59 (41%)

Amt Per Serving		% DV

	Total Fat 6.6g	9 %
	Saturated Fat 3.9g	20 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 0.3g
Cholesterol 23.6mg		7 %
Sodium 933.9mg		32 %
Potassium 941.9mg		25 %
Total Carbohydrate 12.9g		4 %
	Dietary Fiber 3.5g	14 %
	Sugars, other 9.4g
Protein 11.5g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 145

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