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′.
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.