Eggplant and Cheese Lasagna

Ingredients

• Eggplant1.5 cup (135 g)
• Cheese3 slice (75 g)
• Garlic1 clove (3 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Finely slice the eggplant lengthwise. Boil for 10 minutes with some salt. Remove, drain and set aside.

2. 2

   Step 2

   Chop the garlic and mix with the olive oil and a pinch of salt.

3. 3

   Step 3

   Cut the cheese into small pieces. You can use fresh/white. mozzarella or ricotta cheese.

4. 4

   Step 4

   In a single baking pan add a layer of eggplant and some pieces of cheese. Season with olive oil and garlic.

5. 5

   Step 5

   Repeat the procedure making the layers until finishing all the ingredients. Set some cheese aside.

6. 6

   Step 6

   Top with the remaining cheese.

7. 7

   Step 7

   Bake at 356 °F (180 °C) for 20 minutes. You can use the oven or air fryer.

8. 8

   Step 8

   Remove and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Eggplant and Cheese Lasagna can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.