Tomato and Eggplant Lasagne

May 31, 2023May 31, 20230 13

Tomato and Eggplant Lasagne Recipe

by The Chefin Pasta

Prep

20 min

Cook

45 min

Ready In

65 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

284

Sugar

Fat

18g

Tomato and Eggplant Lasagne is a simple yet flavorful vegetarian dish that originated in Italy. It can be enjoyed as a main course with a side salad or garlic bread. The roasted eggplant slices are layer between tomato sauce and grated cheese, making it a satisfying meal for any cheese lover. This dish can also be made ahead of time and reheated for eating later, which makes it perfect for a busy weeknight dinner. Serve it piping hot for a delicious and comforting meal.

Instructions

1.	Preheat oven to 200 degree Celsius.
2.	Place crushed tomatoes, garlic, basil, oregano, parsley, salt, pepper in a pot and cook over low heat for 20 minutes.
3.	Brush eggplant slices with olive oil and roast in the oven for about 10 minutes.
4.	In a 9x13 inch baking dish, spread some tomato sauce on the bottom of the dish, then layer eggplant slices, grated cheese, and sauce. Repeat the layering until the pan is full, ending with sauce and cheese.
5.	Cover the dish with foil and bake for 25 minutes. Uncover and cook for additional 10 minutes or until cheese is golden brown.

PROS

This lasagne has a delicious combination of tomato sauce and cheese with roasted eggplant for a meatless option.

It is easy to prepare and perfect for a weeknight dinner or a potluck.

CONS

The lasagne contains cheese which may not be suitable for people who are sensitive to lactose.

It can be high in calories and fat if large portions are eaten regularly.

HEALTH & BENEFITS

Eggplant is a good source of fiber, potassium, and antioxidants such as nasunin which can help protect against cellular damage.
Tomatoes contain lycopene which is a powerful antioxidant that may help reduce the risk of some chronic diseases such as cancer and heart disease.

	750 g crushed peeled tomatoes
	1 teaspoon chopped garlic
	1/4 teaspoon basil
	1/4 teaspoon oregano
	1/4 teaspoon chopped parsley
	2 medium eggplants , sliced lengthways
	1 cup grated cheese
	2 teaspoons olive oil