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  • 2 eggplants
  • 1 can tomatoes
  • 2 balls mozzarella
  • 2 tsp crushed garlic
  • 2 tbs grated Parmesan cheese
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    Method

    • step 1

      Pre-heat a fan forced oven to 180 degrees celcius. Rub a lasagne dish with olive oil. Slice the eggplant into thin slices. Sprinkle with salt and leave for five minutes before patting them down with paper towel to remove any moisture. .
    • step 2

      Line the bottom of the lasagne dish with one layer of eggplant. Spoon over enough tomatoes to cover, sprinkling over a little bit of the garlic. Repeat with all the eggplant and tomatoes to create your layers. Wrap tightly with foil and bake for 45 mins or until tender.
    • step 3

      Remove from the oven and top with slices of mozzarella. Sprinkle with the Parmesan cheese and place back in the oven for a further 15 minutes or until golden brown.
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    Comments, questions and tips (1)

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    Overall rating

    A star rating of 3.6 out of 5.3 ratings

    Mondo Megara

    A star rating of 1 out of 5.

    The taste would be much improved by cooking the garlic in the tomatoes for 20-30 mins before assembling- pinch a little bit of sugar in there too to get rid of the tinny taste. Also good to include some of the Parmesan on each layer, not just the top one.

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