Eggplant Lasagna

Ingredients 

• 1 medium eggplant / brinjal cut into small cubes
• Grated mozzarella cheese as required
• 1 tablespoon olive oil
• 1 tablespoon chopped garlic 
• 1 medium onion, finely chopped
• ½ tablespoon butter
• 2-3 tablespoons tomato puree
• Crushed black peppercorns to taste
• Salt to taste
• 1 teaspoon red chilli flakes
• 1 teaspoon dried mixed herbs
• 1 tablespoon balsamic vinegar
• 1 medium tomato, cut into cubes
• 5-7 fresh basil leaves  + few sprigs for garnishing
• A pinch of sugar
• Cheddar cheese as required
• 3-4 lasagna sheets,boiled

Method

1. Preheat oven to 180ºC
2. Heat olive oil in a non-stick pan. Add garlic and saute till light brown. Add onion, mix and saute till golden.
3. Add butter and mix well. Add eggplant, mix and cook on high heat for 2-3 minutes.
4. Cut lasagna sheets into roundels or squares with a small bowl the same size as the glasses in which the lasagna is going to be cooked.
5. Add tomato puree to the pan, reduce heat and mix well. Reduce heat, add salt, crushed peppercorns, red chilli flakes and dried herbs and mix well.
6. Add balsamic vinegar and mix well. Add tomato, mix again and switch off heat.
7. Roughly chop basil leaves, add and mix well. Add sugar and mix again.
8. Line individual small ovenproof glasses with 2 lasagna roundels/squares. Put in a spoonful of the eggplant mixture, a little cheddar cheese and mozzarella cheese. Put some more eggplant mixture. Over the cheese place a couple of lasagna roundel/square. Put some more eggplant mixture topped with cheddar cheese and mozzarella cheese.
9. Keep the glasses on a baking tray. Place the baking tray in preheated oven and bake for 5-6 minutes or till the cheese gets gratinated.
10. Serve hot garnished with basil sprigs.

Nutrition Info