Home > Articles > Eggplant Lasagna Eggplant Lasagna 22/12/2017 Food & Diet, Recipes Ingredients: Lasagna Base: 2 large eggplants, sliced to ½ cm thick slices 4 tablespoons olive oil Salt & pepper to taste 1.4 kg beef mince, cooked and drained 420 g ricotta cheese 3 large eggs 1 cup parmesan cheese, grated 1½ cups mozzarella cheese, grated Marinara Sauce 2 tablespoons olive oil 2 cloves garlic, finely chopped ½ onion, diced ½ teaspoon salt ½ teaspoon black pepper, ground ½ teaspoon oregano ½ teaspoon thyme 2 cans chopped tomatoes Method: Marinara Sauce Heat olive oil in a fry pan on a medium heat. Sautee garlic and onion for about 5 minutes or until tender. Add the rest of the ingredients and simmer for about 20 minutes or until thick. Lasagna Preheat oven to 180 °C (or 350 °F). Then place eggplant slices on a baking sheet and brush with olive oil and sprinkle with salt and pepper. Bake for about 10 minutes or until soft. Combine cooked mince with the marinara sauce. Combine ricotta, parmesan and egges in a bowl. Oil a large deep baking dish and layer lasagna in this order: marinara mix, cheese mix, eggplant, cheese mix, sauce and then finish off with mozzarella. Bake for about half an hour or until cheese is melted and lasagna is bubbling. Share this:TweetEmailShare on TumblrPrintLike this:Like Loading... Related posts: Italian Meatballs In Tomato Sauce Mediterranean Tomato & Garlic Mussels Easy Zucchini & Carrot Fritters Chicken & Wild Rice Casserole Tags:Recipes About The Author Return 2 Health We are a team of people - passionate about health & researching the latest information for you! We have Naturopaths , a Doctor and a Nutritionist on Staff. Leave a Reply Cancel reply Your email address will not be published. Required fields are marked *Name Email Website Notify me of follow-up comments by email. Notify me of new posts by email.