Eggplant Aubergine Lasagna Recipes

EGGPLANT (AUBERGINE) , TOMATO AND LEEK LASAGNA

Steps:

• Cut eggplants lengthways into 1 cm slices; place slices on colander, sprinkle with salt,stand 30 minutes. Rinse slices under cold water, drain on absorbent paper. Cook eggplant in batches, in heated oil large pan until softened and browned both sides.
• Cook onion and half the garlic in the same pan, stirring, until onion softens.
• Stir in tomato, paste and basil; simmer, uncovered, about 20 minutes, or until thickened slightly. Blend or process tomato mixture until just combined.
• Heat margarine in same pan, add leek and remaining garlic; cook, stirring, until leek is soft. Add sugar; cook, stirring, about 5 minutes or until leek is browned lightly, remove from heat.
• Cut 1 lasagne sheet to cover base of oiled deep 19cm square ovenproof dish; place in position.
• Top with 1/4 of the eggplant, 1/4 of the leek mixture,1/4 of the tomato mixture and 1/4 of the cheese.
• Repeat layers 3 times, ending with cheese. Bake, uncovered, in moderately hot oven 50 minutes.
• Can be made ahead to this stage. Cover, refrigerate until required. Reheat in moderate oven about 50 minutes.

LOW FAT EGGPLANT (AUBERGINE) LASAGNA

Steps:

• Preheat oven to 425°F.
• Slice eggplant about 1/4" thick, spray with non-stick spray.
• Place eggplant on a cookie sheet and bake for about 15-20 minutes or until nicely browned.
• This can be done ahead of time, like on the weekend, so this is a lot quicker for a weeknight meal.
• Spray an 8x8-inch baking dish with the non-stick spray and put a small amount of sauce in the bottom of it.
• Place a layer of eggplant on top of the sauce.
• Top the eggplant with the 2 kinds of mozzarella and sprinkle a little parmesan on top.
• Top with a little bit of sauce and continue layering until either the ingredients are used up or you run out of room in the pan (I usually get 3 layers in).
• Top off with the rest of the cheeses.
• Bake in a preheated oven 35-45 minutes or until cheeses are melted and sauce is bubbling.
• ENJOY!

EGGPLANT (AUBERGINE) LASAGNA

Steps:

• Preheat the griller.
• Combine the lemon juice and olive oil and brush it on the eggplant slices.
• Lay them in a single layer on a nonstick baking tray and grill both sides for about 3 minutes each or until golden brown.
• Preheat the oven to 180C degrees.
• In a bowl combine the tomato puree, tomatoes, oregano, basil, cayenne pepper and garlic.
• In another bowl combine the parmesan and breadcrumbs.
• Spoon one third of the tomato mixture into the base of a lasagne or casserole dish.
• Sprinkle with one third of the breadcrumb mixture and cover with a layer of eggplant.
• Spread half the ricotta cheese over the eggplant and continue to layer in the same order, ending with the breadcrumb mixture (in my case hopefully).
• Scatter the mozzarella cheese over the top and bake for about 45 minutes or until golden and bubbly.
• Serve with salad and crusty bread.

EGGPLANT (AUBERGINE) LASAGNA

Steps:

• Cook lasagna noodles while that's boiling,.
• Brown eggplant slices; set aside.
• Saute onions and mushrooms in same skillet.
• In a 11 x 7 inch baking dish, spoon 1/4 cup of sauce.
• Arrange three alternate layers of noodles, ricotta, mushroom mixture, Mozzarella cheese, eggplant slices, sauce, and Parmesan cheese.
• Cover and bake about 30 to 40 minutes at 350 until heated through.

LAMB, FETA AND EGGPLANT (AUBERGINE) LASAGNA

Steps:

• Grease a 13 x 9-inch baking dish.
• Sprinkle both sides of the eggplant slices with salt and pepper, then place the slices in a large colander, then weight it down with a heavy bowl, let drain about 1 hour.
• Remove from the colander and pat slices dry.
• Heat the oven to broiler heat and place rack 4 inches from heat.
• Arrange the eggplant slices in one layer on a baking sheet and brush with oil.
• Broil eggplant slices until golden (about 3 minutes).
• To make the lamb meat sauce (this can be made up to 2 days ahead) In a large skillet or a heavy bottomed pot heat olive oil, then add in onions, garlic, oregano and chili flakes; sauté for about 3-4 minutes or until softened.
• Add in lamb and cook stirring until the lamb is no longer pink (about 5-6 minutes).
• Add in tomatoes with juice, tomato sauce, paste, cinnamon, allspice, seasoning salt and pepper; simmer uncovered for about 1-1/4 hours, breaking up the tomatoes with a wooden spoon and stirring occasionally.
• To make the white sauce; in a heavy saucepan melt butter over medium-low heat, then whisk in flour until smooth; cook whisking for 3 minutes.
• Slowly add/whisk in half and half cream and cayenne (if using) whisking continuously until thick (about 4-5 minutes).
• Add in egg, whisking vigorously and simmer whisking for 1 minute.
• Add in Parmesan cheese and season with salt and pepper (this sauce can be made, cooled to room temperate covered with plastic wrap and refrigerated up to 2 days ahead).
• Set oven to 375°F.
• Pour about 1 cup of the lamb sauce into the bottom of the 13 x 9-inch dish (the sauce will not cover bottom completely).
• Cover the sauce with 3 cooked lasagna noodles, make certain they DO NOT touch each other.
• Spread about 1-1/2 cups meat sauce over the lasagna sheets.
• Top with 1-2 broiled eggplant slices over the noodles.
• Gently spread about 1/2 cup white sauce over the eggplant, then sprinkle with about 1/3 cup finely crumbled feta cheese.
• Make 2 more layers in the same manner, beginning and ending with the lasagna sheets.
• Spread the remaining white sauce evenly over the top pasta layer, making certain that the pasta is completely covered.
• Top/sprinkle with remaining feta cheese.
• Cover the dish tightly with foil, tenting slightly to prevent foil from touching the top layer.
• Bake (second-lowest oven rack) for about 30 minutes.
• Remove foil and bake for about 10-15 minutes more, or until the top is bubbling.
• Remove and set oven to broiler heat.
• Delicious!

TURKEY EGGPLANT (AUBERGINE) LASAGNA

Steps:

• Preheat oven to 350F degrees.
• Heat olive oil in a large skillet over medium heat.
• Saute mushrooms, garlic and onion until limp about 5-8 minutes.
• Add turkey and saute until meat is cooked through.
• Stir occasionally to break up any clumps.
• Add tomatoes, white wine, herbs and balsamic vinegar.
• Cook stirring frequently until mixture thickens, about 15-20 minutes.
• Stir in sun dried tomatoes and season with salt and pepper.
• Let cool slightly.
• Combine ricotta, egg and goat cheese mixing until smooth.
• Grease a baking dish or lasagna pan.
• Spread half the meat mixture over the bottom of the pan.
• Place eggplant slices over top overlapping slightly.
• Cover the eggplant with 1/3 of the mozzarella slices.
• Top with the remaining meat mixture.
• Cover with eggplant slices then top with the ricotta mixture.
• Cover with 1/3 of the mozzarella then top with remaining eggplant slices.
• Layer remaining cheese on top then sprinkle with the Parmesan cheese.
• Bake for 40 to 50 minutes or until dish is bubbly and top is nicely browned.
• Let sit 15 minutes before serving (very important).