Lightly browned eggplant is the vegetarian filling for this traditional Italian lasagne.
- 1 tbs olive oil
- 1 brown onion, finely chopped
- 1 x 660ml btl passata (tomato pasta sauce)
- 125ml (½ cup) water
- 3 large (about 1.3kg) eggplants cut crossways into 3mm-thick slices
- 2 tsp salt
- Olive oil spray
- 1 x 375g pkt lasagne sheets (whole wheat if possible)
- 2 eggs, lightly whisked
- 300g (3 cups) coarsely grated mozzarella
- 30g (1/3 cup) coarsely grated parmesan
- Mixed salad leaves, to serve
- Heat oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, for 10 minutes or until soft. Add the passata and water. Reduce heat to low. Cook for 30 minutes or until the sauce thickens slightly.
- Meanwhile, sprinkle eggplant with salt. Set aside for 30 minutes. Rinse under cold water. Drain. Dry with paper towel.
- Preheat a sandwich press. Spray one-fifth of eggplant with olive oil spray. Cook in sandwich press for 7 minutes or until golden. Repeat, in 4 more batches, with olive oil spray and remaining eggplant.
- Preheat oven to 180°C. Spread a little of the sauce over the base of a 2.5L (10-cup) capacity baking dish. Place one-quarter of the lasagne sheets, cutting to fit, on top. Top with one-quarter of the eggplant.
- Drizzle over a little egg. Top with one-quarter of the mozzarella, one-quarter of the remaining sauce and one-third of the parmesan. Continue layering with the remaining lasagne sheets, eggplant, egg, mozzarella, sauce and parmesan, finishing with sauce.
- Cover the dish with foil. Bake for 35 minutes. Set aside for 10 minutes to cool. Serve with mixed salad leaves.
Cook’s tip: If you don’t have a sandwich press, cook the eggplant in a large frying pan over medium-high heat in step 3.