How to make Eggplant Lasagna -
Spicy eggplant mixture layered between lasagna sheets, topped with cheddar and mozzarella cheese and baked.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Eggplant / Brinjal (बैंगन), Mozzarella cheese (मोज़ारेला चीज़)
Cuisine : Italian
Course : Main Course Vegetarian
For more recipes related to Eggplant Lasagna checkout Baba Ghanoush. You can also find more Main Course Vegetarian recipes like Kale Vatanyachi Ussal Baked Vegetable Florentine Tamatar Chaman Hara Lehsun aur Aloo ki Sabzi
Eggplant Lasagna Recipe Card
Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Eggplant Lasagna Recipe
Eggplant / Brinjal cut into small cubes 1 medium
Mozzarella cheese Grated as required
Olive oil 1 tablespoon
Garlic chopped 1 tablespoon
Onion finely chopped 1 medium
Butter ½ tablespoon
Tomato puree 2-3 tablespoons
Crushed black peppercorns to taste
Salt to taste
Red chilli flakes 1 teaspoon
Mixed herbs mixed 1 teaspoon
Balsamic vinegar 1 tablespoon
Tomato cut into cubes 1 medium
Fresh basil leaves 5-7 + few sprigs for garnishing
Sugar a pinch
Cheddar cheese as required
lasagna sheets boiled 3-4
Method
Step 1
Preheat oven to 180ºC
Step 2
Heat olive oil in a non-stick pan. Add garlic and saute till light brown. Add onion, mix and saute till golden.
Step 3
Add butter and mix well. Add eggplant, mix and cook on high heat for 2-3 minutes.
Step 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.
Step 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.
Step 6
Add balsamic vinegar and mix well. Add tomato, mix again and switch off heat.
Step 7
Roughly chop basil leaves, add and mix well. Add sugar and mix again.
Step 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.
Step 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.
Step 10
Serve hot garnished with basil sprigs.
Nutrition Info
Calories : 438 Kcal
Carbohydrates : 42.9 gm
Protein : 13.9 gm
Fat : 23.4 gm
Other : Fiber- 8.8gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
