Eggplant (Aubergine) Lasagna

Name: Eggplant (Aubergine) Lasagna
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 Tbsp chopped basil; 440 grams tomatoes, drained and chopped (or 15.5 oz); 1 teaspoons cayenne pepper; 118 milliliters dry breadcrumbs; 500 grams eggplants, sliced lengthwise, unpeeled about 5mm thick (or 17.6 oz); 2 garlic cloves, crushed; 2 Tbsps lemon juice; 118 milliliters grated mozzarella cheese; 3 teaspoons olive oil; 1 Tbsp finely chopped oregano; 118 milliliters grated parmesan cheese; 118 milliliters ricotta cheese; 440 grams tomato puree (or 15.5 oz )

Eggplant (Aubergine) Lasagna might be just the main course you are searching for. This recipe serves 4. This recipe covers 24% of your daily requirements of vitamins and minerals. One serving contains 340 calories, 18g of protein, and 15g of fat. It is an affordable recipe for fans of Mediterranean food. A mixture of mozzarella cheese, canned tomatoes, lemon juice, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the dry breadcrumbs you could follow this main course with the Gluten Free Dairy Free Coconut Tarts as a dessert. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.