Aubergine Lasagna
A community recipe by AnLiNot tested or verified by Nigella.com
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Rinse aubergines, cut off a bit at either end. Cut into 1/2 cm slices. Put in a colander, strew with salt to extract excess moisture. Put the slices on a baking sheet, bake in a hot (190°C) oven for 20 minutes until they have caught a bit of a tan. In a lasagne dish: Start with tomato sauce, then layer the ingredients. Top layer should be tomato sauce. Carefully pour milk in along the sides (not on top of the tomato sauce). Finally sprinkle over the parmesan. Bake in a 190-200°C oven for 40 minutes or so.
Rinse eggplants, cut off a bit at either end. Cut into 1/2 cm slices. Put in a colander, strew with salt to extract excess moisture. Put the slices on a baking sheet, bake in a hot (190°C) oven for 20 minutes until they have caught a bit of a tan. In a lasagne dish: Start with tomato sauce, then layer the ingredients. Top layer should be tomato sauce. Carefully pour milk in along the sides (not on top of the tomato sauce). Finally sprinkle over the parmesan. Bake in a 190-200°C oven for 40 minutes or so.
Introduction
Stolen from a book, and my sister's specialty.
Stolen from a book, and my sister's specialty.
Ingredients
Serves: 4-5
Metric
Cups
For the Tomato Sauce
- 2 onions
- 3 cloves garlic
- olive oil
- 2 tins tomatoes (400g tins)
- 2 teaspoons fresh basil (or oregano)
- 1 teaspoon sugar (or honey)
- salt
- pepper
For the Lasagna
- 1 batch tomato sauce
- 1 clove garlic (large)
- 2 large aubergines (500g)
- 2 teaspoons salt
- 400 grams mozzarella
- 1 handful fresh basil
- 12 sheets lasagne sheets
- 200 millilitres milk (full fat)
- 50 grams Parmesan cheese (grated)
For the Tomato Sauce
- 2 onions
- 3 cloves garlic
- olive oil
- 2 tins tomatoes (400g tins)
- 2 teaspoons fresh basil (or oregano)
- 1 teaspoon sugar (or honey)
- salt
- pepper
For the Lasagna
- 1 batch tomato sauce
- 1 clove garlic (large)
- 2 large eggplants (500g)
- 2 teaspoons salt
- 14⅛ ounces mozzarella
- 1 handful fresh basil
- 12 sheets lasagne sheets
- 7 fluid ounces milk (full fat)
- 1¾ ounces Parmesan cheese (grated)
Method
Aubergine Lasagna is a community recipe submitted by AnLi and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 2 Others have said
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Posted by addiebilly on 23rd July 2014
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Posted by zeekidvicious on 28th January 2012
Show more commentsjust made this tonight, and it was a bit success ... kids queuing up for second helpings. Next time I may make a bigger one!
Didn't add any extra salt like the lasagne part says because the aubergine already had a whole lot of salt on it, also didn't add extra garlic because it had enough in the sauce. Used three layers of lasagne with aubergine and ribbons of carrot and courgette. Turned out really lovely =]