Eggplant and Tomato Lasagna

Ingredients

• Eggplant1.5 cup (135 g)
• Mozzarella Cheese3 slice (75 g)
• Tomato1 count (130 g)
• Garlic1 clove (3 g)
• Basil4 count (2 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Finely slice the eggplant lengthwise. Boil for 10 minutes with a pinch of salt, remove, drain and set aside.

2. 2

   Step 2

   In the meantime, dice the tomato and chop the garlic and basil leaves.

3. 3

   Step 3

   Heat the oil over medium heat and then add the tomato to the garlic with a pinch of salt.

4. 4

   Step 4

   Stir-fry for 5 minutes and add the basil. Mix and turn off.

5. 5

   Step 5

   Cut the cheese into small pieces.

6. 6

   Step 6

   In a single baking pan place a layer of eggplants, some cheese and the tomato mixture.

7. 7

   Step 7

   Repeat the procedure layering until there are no more ingredients left.

8. 8

   Step 8

   Bake in an oven or air fryer at 356 °F (180 °C) for 20 minutes.

9. 9

   Step 9

   Remove and serve hot. You can garnish with some basil leaves.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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