Friday, 8 January 2016

Eggplant Lasagna

Eggplant Lasagna
Ingredients
2 big Eggplants  cut into halves
2 Onions chopped
4 Tomato purée
1/4 cup Yellow Capsicum cut into cubes
1/4 cup Green Capsicum cut into cubes
2 tbsp Garlic crushed
Salt to taste
1 tsp Italian seasoning
1 cup Mozzarella cheese grated
2 tbsp Parmesan cheese powder
1 tbsp Olive oil
Parsley chopped
4 home made whole wheat  Lasagna sheets

Method
Preheat oven to 200 degrees celcius. Cut each eggplant in half lengthwise. Rub the eggplants with salt. Place eggplant halves, cut sides down on a baking tray. Bake at 200 degrees celcius for 30 minutes. Let stand 10 minutes. Scrape inside of the eggplant with a spoon gently, so that the skin remains intact. Heat a large pan on medium-high heat. Add oil to pan. Add garlic and onions, sauté till light brown in colour. Add capsicums and  cook for 3 minutes. Add the tomato purée and cook till the juices have reduce. Add the salt, Italian seasoning and the scooped eggplant. Mix Parmesan cheese powder. Remove from heat. Add the filling evenly into each eggplant half. Cover the top with lasagna sheets. Sprinkle evenly with grated mozzarella cheese. Bake at 200 degrees celcius for 20 minutes or until cheese is golden brown. Remove from oven... Garnish with parsley.

P.S. Lasagna sheet, extra Parmesan cheese and Mozzarella cheese can be added after the first filling and then the second layer of filling can be added and the process can be repeated. I wanted to avoid cheese so just added it on the top...