Ingredients
-
1 1/2
-
3
-
500
-
1
-
1
-
1
-
1
-
1/2
-
2
-
1/2
-
-
-
-
-
Directions
Eggplant (Aubergine) Lasagna,A tasty vegetarian alternative to the meaty variety..,Hello, I haven’t made this recipe yet but it would be very helpful if all of your recipe directions used fehrenheit for temperature and the measurements were in cups and tablespoons, teaspoons etc. Thank you.
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Steps
|
1
Done
|
Preheat the Griller. |
|
2
Done
|
Combine the Lemon Juice and Olive Oil and Brush It on the Eggplant Slices. |
|
3
Done
|
Lay Them in a Single Layer on a Nonstick Baking Tray and Grill Both Sides For About 3 Minutes Each or Until Golden Brown. |
|
4
Done
|
Preheat the Oven to 180c Degrees. |
|
5
Done
|
in a Bowl Combine the Tomato Puree, Tomatoes, Oregano, Basil, Cayenne Pepper and Garlic. |
|
6
Done
|
in Another Bowl Combine the Parmesan and Breadcrumbs. |
|
7
Done
|
Spoon One Third of the Tomato Mixture Into the Base of a Lasagne or Casserole Dish. |
|
8
Done
|
Sprinkle With One Third of the Breadcrumb Mixture and Cover With a Layer of Eggplant. |
|
9
Done
|
Spread Half the Ricotta Cheese Over the Eggplant and Continue to Layer in the Same Order, Ending With the Breadcrumb Mixture (in My Case Hopefully). |
|
10
Done
|
Scatter the Mozzarella Cheese Over the Top and Bake For About 45 Minutes or Until Golden and Bubbly. |
