Aubergine and Parmesan Lasagna

This exciting, contemporary recipe takes inspiration from two Italian dishes (lasagne and parmigiana) to produce a delightful vegetarian meal. The grilled aubergine slices add a meaty, robust element to the dish and work brilliantly with the layers of fresh pasta, herby tomato sauce and cheesy bechamel in this aubergine and parmesan lasagne.

avatar Goody Kitchen

Recipe by: Goody Kitchen

  • 4 Persons
  • 40 Minutes
  • Easy Recipe

Serving Size

  • Season to Taste

  • 1

    Slice the aubergine into slices and grease with olive oil on both sides.In a very hot frying pan or griddle, grill the aubergine, set aside to cool.

  • 2

    In a large frying pan, heat through the tomato sauce and add the basil and thyme. Let it reduce for 20 minutes.

  • 3

    In a baking sheet, start layering the lasagna. Start with a little tomato sauce at the bottom, thenadd the aubergine and then the cream sauce and some Parmesan cheese,then a layer of raw pasta. Repeat until all the ingredients are used up, making sure the last layer is the cream sauce and top with a generous sprinkle of Parmesan cheese.Place in a preheated oven at 180 degrees until the top becomes golden. Serve.