Eggplant Lasagne

This is my favorite vegetarian recipe!


  • 3 eggplants
  • 6 garlic gloves
  • 1 red onion
  • A few sprigs of thyme (leaves picked)
  • 1 chilli
  • 1/3 cup extra virgin olive oil
  • 2 x 400g cans organic whole tomatoes
  • Small knob of butter
  • Splash of balsamic vinegar
  • Bunch of basil (leaves picked, stalks chopped)
  • 300g grated cheese (I like the grated four-cheese blend for added flavour)
  • 6-8 fresh lasagne sheets
  • Salt and pepper to taste


Preheat oven to 200° C.

Steam whole eggplants for 30 mins or until tender – I do this in my deep pasta pot.

Scoop out and roughly chop flesh then slowly fry the eggplant, garlic, onion, thyme, chilli in extra virgin olive oil over medium-low heat for 10 minutes.

Add tinned tomatoes and chop roughly with wooden spoon the add butter, balsamic vinegar, and basil leaves.

Bring to the boil and simmer for 10 minutes or until sauce has reduced.

To construct your lasagne have all your elements close by; sauce, lasagne sheets and cheese.

In a heavy lasagne dish spread a layer of eggplant sauce, then a layer of cheese and top with a layer of lasagne.

Repeat the layers until dish is almost full and finish with a layer of cheese on top.

Bake for 25-30 mins or until bubbling and golden.

Most importantly, enjoy!

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4 Responses to “Eggplant Lasagne”
  1. Elissa says:

    Yum, this looks delicious – and easy! Can’t wait to try..

  2. whaleshark says:

    Wow, i think this is really good for our lunch today. The recipe is quite simple and i can’t wait to try this.

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