Eggplant lassagna

Hey pixels!! I’m sure this pasta free lassagna will satisfy you; now it’s still a bit cold, and a warm & comfy dish full of veggies and cheese will be perfect. I made this awesome eggplant lassagna last weekend. It was a nice Sunday lunch.


A possible variation is to use zucchini. The directions are exactly the same. Nothing will change; well, the flavour will be not exactly the same, but both veggies are awesome. Just choose your favourite one. I prefer eggplant for this recipe, but it’s up to you!!


You can even add more veggies if you  want. Like onion or mushrooms.


Directions (serves 2):

  • 2 small/medium eggplants, sliced
  • 1 jar tomato sauce
  • white sauce
  • 5-6 gouda slices
  • 1 teaspoon basil
  • 2 teaspoons oregano
  • 1 tablespoon breadcrumbs


Fry eggplant slices in vegetable oil until golden. Pour them on a dish and press some paper towels on top to absorb oil.

Preheat oven at 175ºC

Pour basil and oregano into tomato sauce jar. Stir to combine.

In a square baking dish, cover the bottom with white sauce. Add a layer of eggplant slices. Cover with tomato sauce, gouda slices and a layer of white sauce. Repeat. If you have more eggplant slices, make a third layer on top. Cover with white sauce.

Sprinkle breacrumbs on top to gratin. Bake for 25-30′.

Serve warm.

Are you going to make this recipe, my happy pixels? Are you going to change anything? Do you have a favourite eggplant recipe? Please, let me know in the comments below.



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