Eggplant Lasagna (Parmigiana)

This easy eggplant lasagna (Parmigiana) is all the flavour and comfort of classic lasagna but without the pasta! Roasted eggplant slices, layered with a delicious cheese mixture, spinach and fresh herbs. This vegetarian eggplant lasagna is simple and especially quick to make using the Tupperware UltraPro serve with your favourite salad.

Choosing vegetarian options for some of your weekly meals, not only help you eat more vegetables but has great health benefits. Reducing your meat intake does not mean you have to sacrifice flavour! Therefore this low carb lasagna with roasted eggplant is as hearty and delicious as any good lasagna recipe should be.

With every bite, you get a mouthful of the juicy, soft eggplant layers packed with delicious flavours. To call this eggplant lasagna outrageously good would be an understatement, this is epic vegetarian comfort food, at its best! Leftovers can be stored using the airtight Heat N Eat Containers

Besides being a great gluten-free and low-carb alternative to classic lasagna, this comforting casserole is the perfect way to put a load of summer eggplant to good use. The best eggplant to use in this lasagna recipe is the most tubular-shaped that you can find, as these will give you the evenest planks.

This cheesy eggplant bake also gets bonus points for being make-ahead friendly. You can prepare and assemble the eggplant lasagna and refrigerate for up to two days before baking; just plan on the lasagna needing a couple of extra minutes in the oven. 

COOK’S NOTES:

Salting the eggplant is one key to making an ideal eggplant lasagna; salt draws out excess moisture to ensure the finished dish has a robust sauce.

DO YOU HAVE TO PEEL EGGFPLANT BEFORE YOU COOK IT?

Yes, you can! The peel of the eggplant is edible. If you are using large eggplant, the skin may get a little tough. You can peel it before baking if you’d like.

HOW DO YOU SLICE EGGPLANT FOR LASAGNA?

In this recipe, eggplant is a low carb option that replaces the pasta sheets, with that in mind, the best way to cut it is in long slices or planks that are 1/2 inches thick.

Eggplant Lasagna (Parmigiana)

Cuisine: DinnerDifficulty: Easy
Servings

6-8

servings
Prep time

15

minutes
Cooking time

45

minutes


Layers of rich red sauce, eggplant, and melted cheese… Are you hungry yet? Our method for this easy vegetarian eggplant lasagna is sure to satisfy. Here’s how to make a delicious EASY Lasagna With Eggplant Parmigiana, cooked in our Ultra Light, Ultra Sturdy, Ultra Awesome – UltraPro!

Ingredients

  • 500g Tomatoes (fresh or canned)

  • 3 Large Eggplants (around 800g)

  • 60g Parmesan Cheese

  • 125g Buffalo Mozzarella

  • 1 Stick Cellary (around 50g)

  • 1 Carrot (around 50g)

  • 1 Clove Garlic

  • 1 Onion

  • A Handful Basil

  • 20ml Olive Oil

  • 5ml White Sugar

  • Salt & Pepper to taste

Directions

  • Preheat your oven to Bake 190C
  • Thinly slice your eggplants (lengthways), either using a knife or your Mando/Mando Junior
  • Coat both the lid and base of your UltraPro Rectangle with olive oil. Spread your eggplant slices across both the base and lid, seasoning with salt & pepper.
    Bake in the oven for 19 minutes.
  • Cut your cellary, carrot, garlic & onion into small chunks. Finely dice them using your Turbo Chef of Extra Chef (if using the Turbo Chef, you will need to dice them in 2 or more batches).
  • Empty the diced contents into your 1L Micro Pitcher, along with 15ml of olive oil. Microwave for 3 minutes at 600w.
  • Once finished, add diced tomatoes, white sugar, salt & pepper & chopped basil to your Micro Pitcher. Place the lid back on and place it back in the microwave for further 8 minutes.
  • Remove your cooked eggplant from the UltaPro and set it aside on a plate. Clean your UltraPro before adding in your tomato puree mixture.
  • Spread your tomato puree along the bottom of the UltraPro base. Place your first layer of eggplant on top, sprinkling with chopped basil leaves. Add on top, your second layer of eggplant, sprinkling over more chopped Basil.
  • Cut your buffalo mozzarella into 2cm thick slices. Layer on top of the eggplant.
    Finish off by sprinkling over grated Parmesan.
  • Place UltraPro in the oven for 20 minutes
  • Serve with a fresh garden salad or any other side of your choice.

Recipe Video


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