Eggplant and Zucchini Lasagna

Ingredients

• Zucchini1/2 count (100 g)
• Eggplant1 cup (90 g)
• Tomato1 count (130 g)
• Garlic1 clove (3 g)
• Cheese2 slice (50 g)
• Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need to leave the sliced eggplant in a bowl with salted water for 10 minutes to remove the bitterness. Then wash and drain.

2. 2

   Step 2

   Preheat a grill over medium-high heat. In the meantime, slice the zucchini.

3. 3

   Step 3

   Once heated, add the vegetables and cook each side for 3-6 minutes until well cooked. Season with salt and pepper.

4. 4

   Step 4

   At the same time, peel the garlic and make a cross cut a finger deep at the top of the tomato.

5. 5

   Step 5

   Put the tomato and garlic in a pot with boiling water and let boil for 5 minutes. Next, remove, blend and set aside.

6. 6

   Step 6

   Put the sliced eggplant, zucchini and cheese with tomato sauce in a baking tray.

7. 7

   Step 7

   Continue layering until there are no more ingredients left.

8. 8

   Step 8

   Take to the oven preheat to 356 ° F (180° C) for ten minutes until the cheese melts.

9. 9

   Step 9

   Remove from heat and serve the eggplant and zucchini lasagna.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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