Hey Lykkers! Have you ever tried making a vegetable-based lasagna with a twist? Well, this recipe for a baked eggplant lasagna is not just healthy but incredibly delicious too!
When I spotted the plump, cute Japanese eggplants at the supermarket, I knew I had to get my hands on them. I started thinking about what dish could make the most of their beautiful texture—and what could be more charming than a baked eggplant lasagna?
So, today, I'm sharing this recipe with you! Get ready for a rich, comforting meal that's perfect for any time of year.
Ingredients You'll Need
Before we jump into the cooking process, let's gather everything we'll need. These are simple ingredients you can find at your local supermarket or grocery store:
• 1 Japanese eggplant (the round, cute ones)
• A good amount of Italian mixed vegetable tomato sauce
• 1 tablespoon of white drinks
• 50ml of broth
• Mozzarella cheese (as much as you like)
Don't worry if you can't find exactly the same ingredients. The recipe is quite flexible, and you can adjust it based on what's available to you!
Let's Get Cooking
Ready to start? Let's dive right into the cooking steps and create something absolutely tasty!
1. Preheat the Oven
First things first, preheat your oven to 180°C (350°F) so it's nice and hot when you're ready to bake your lasagna.
2. Prepare the Eggplant
Take your Japanese eggplant and slice it. Heat a bit of oil in a frying pan over medium heat. Fry the eggplant slices for 2 minutes on each side until they're lightly browned and tender. This gives the eggplant a beautiful texture and flavor.
3. Bake the Eggplant
Line a baking tray with parchment paper and place the eggplant slices on it. Pop them in the preheated oven and let them bake for about 10 minutes. This will give them a bit of a crispiness while keeping them tender on the inside.
4. Prepare the Tomato Sauce
While your eggplant is baking, let's work on the tomato sauce! Heat a tablespoon of oil in the frying pan and sauté some garlic until it's fragrant. Then, toss in chopped onions and cook until they're translucent. Add in your diced carrots, celery, thyme, bay leaves, and black pepper. Sauté everything for about 3 minutes.
5. Add the drinks and Broth
Next, pour in a tablespoon of white drinks. Let it simmer for a minute, then add in your canned tomatoes and broth. Let everything cook on medium-low heat for about 7 minutes until the tomato sauce becomes thick and aromatic. The flavors should meld beautifully together!
6. Assemble the Lasagna
Once the eggplant is done baking, take it out of the oven and let's start layering. On the same baking tray, start with a slice of eggplant, then spoon on some of that rich tomato sauce. Repeat the layers, placing the smallest eggplant slices at the top. Top everything off with a sprinkle of mozzarella cheese. Yum!
7. Bake Again
Now, pop the lasagna back into the oven for another 10 minutes. You'll know it's ready when the cheese turns golden brown and bubbly on top. Once it's done, take it out and let it rest for a few minutes before serving. For an extra touch, you can garnish with fresh basil leaves!
And that's it, Lykkers! You now have a delicious and comforting eggplant lasagna ready to be enjoyed. This dish is perfect for any occasion, whether it's a weeknight dinner or a special family gathering. It's rich in flavor, cheesy, and perfectly layered—what more could you ask for?
I hope you enjoy making this as much as I did! Let me know how it turns out and feel free to share your photos. I'd love to see how you put your own spin on it.
