Messy Eggplant Lasagna
Pasta and Pizza • Italian
Description
Messy Eggplant Lasagna
Ingredients
- Eggplants 5 lbs
- Onion 3 heads
- Garlic 6 cloves
- Chopped Sage Leaves 0 oz
- Olive Oil 5 fl oz
- Chili Flakes 1 teaspoon
- Lemon 1 piece
- Baking Tomatoes 30 oz
- Cheshire Cheese 5 oz
- Parmesan Cheese 5 oz
- Lasagna dough 10 oz
- Chopped almonds 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Place a large oven-safe skillet over medium heat with a glass of water.
Step 2
Pierce the whole eggplants with a fork, cut them in half lengthwise, and place them in the skillet. Peel, cut into quarters, and add the onion, then cover with a lid and cook for 20 minutes.
Step 3
Meanwhile, finely chop the garlic and sage leaves.
Step 4
Preheat the oven to 390°F (Gas mark 6).
Step 5
Remove the lid and, once the liquid has evaporated, add 3 tablespoons of oil, garlic, chili flakes, and most of the sage leaves, finely grate the lemon zest into the mixture.
Step 6
When the garlic turns golden, add the tomatoes, pour in 600 ml of water, and simmer for 20 minutes, stirring occasionally.
Step 7
Remove the skillet from the heat, grate the cheese, and season with sea salt and black pepper.
Step 8
Cut the lasagna sheets into random shapes and mix them into the vegetable sauce, then pull a few sheets to the top to create a top layer.
Step 9
Crush the almonds into crumbs. Sprinkle the lasagna with almond crumbs, the remaining sage, and drizzle with 2 tablespoons of oil.
Step 10
Bake the lasagna for 25 minutes or until golden and bubbly.
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