Baby eggplant, tomato & ricotta lasagne
Prep 30 mins | Cook 55 mins | Serves 6
1kg baby eggplants, trimmed and sliced lengthways
Olive oil spray
600g ricotta cheese (from the deli)
1/4 tsp dried chilli flakes
4 sheets fresh lasagne
750g jar tomato passata
3 vine-ripened tomatoes, sliced
1 cup grated parmesan
Basil pesto & basil leaves, to serve
Step 1 Preheat oven to 180°C/160°C fan-forced. Grease a 10-cup capacity (about 8cm deep) baking pan with oil.
Step 2 Heat a char-grill over high heat. Spray eggplants with oil and char-grill, in batches, for 1-2 minutes on each side until golden and tender. Set aside.
Step 3 Combine ricotta, chilli flakes and salt and pepper to taste in a bowl. Mix until smooth and well combined. Set aside.
Step 4 Cover the pan base with a single layer of lasagne sheets, trimming the sheets to fit. Spread with ½ cup tomato passata and top with another layer of lasagne sheets. Spread with ½ cup tomato passata. Top with half of the ricotta and then layer with half of the eggplant. Top with sliced tomatoes, remaining ricotta and remaining eggplant. Spread with the remaining ½ cup tomato passata. Sprinkle with parmesan and spray with oil. Bake for 45-50 minutes until hot and bubbling.
Step 5 Just before serving, drizzle with basil pesto and scatter with basil leaves. Serve with a green salad if liked.
Good for you ... Eggplant
A good source of dietary fibre, which contributes to normal bowel function.
A good source of vitamin B6 that plays a role in hundreds of biochemical reactions in the body, including contributing to energy metabolism.
The purple skin is a rich source of antioxidants