Eggplant lasagna

This is a great vegetarian family meal. My son will eat anything covered in tomatoe sauce. The melted cheese on top combined with the crispy topping will seduce any vegetable sceptic.

It is essentially a lasagna with grilled eggplant instead of pasta sheets. It makes a great lunch or dinner when combined with a salad.

EggplantLasagna3

Eggplant lasagna (3 person meal)

  • 2 eggplants, in long 5 mm strips
  • 500 ml italian tomato sauce (your own recipe, mine or from the shop)
  • 200 gr kwark or cottage cheese
  • olive oil for frying
  • 250 gr mozzerella and/or dutch cheese in slices
  • Optional for a crust: 2 cups of bread crumbs and 75 gr butter
  1. Cut your eggplant in slices, season them on each side and lightly oil them.
  2. Fry your eggplant slices in a skillet on each side.
  3. Make layers:
    1. Tomato sauce
    2. Eggplant slices
    3. Kwark
    4. Eggplant
    5. Tomato sauce
    6. Eggplant
    7. Kwark
    8. Eggplant
    9. Tomato sauce
    10. Cheese slices
    11. Optional, for a crispy top: Sprinkle on bread crumbs and devide knobs of butter over the crumbs.
  4. You can store this dish in your fridge or bake it right away in a 220 degrees C oven for 20 minutes.

EggplantLasagna2

Together with a Dutch ceasar salad, this makes a great vegetarian meal.

Read more about oven dishes here.

 

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