Cheesy Eggplant and Tomato

Vegetarian 'Lasagna'

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Instructions

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1 Roast eggplants

Preheat the oven to 220°C/200°C fan. Slice the eggplants into 1 cm thick slices. Add them to a lined baking tray. Drizzle with olive oil. Sprinkle with salt and pepper. Roast for 25 min or until well browned and softened. Don't rush this step!

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2 Prep vegetables

Meanwhile, peel and chop the shallots and garlic. Halve the cherry tomatoes. Roughly chop the sun dried tomatoes.

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3 Simmer tomato sauce

Heat a pan with the butter and olive oil over a medium heat. Add the shallots, garliccherry tomatoes, sun dried tomatoestomato paste, measured waterhoney, salt and black pepper. Cover with a lid and simmer for 10 min or until the tomatoes have broken down.

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4 Prep cheeses

Meanwhile, slice the hard mozzarella. Grate the Parmesan.

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5 Assemble and bake

Once the eggplants are done, reduce the oven temperature to 200°C/180°C fan. In a casserole dish, alternately layer the roasted eggplant slices, simmered tomatoes, sliced hard mozzarellagrated Parmesan and grated mozzarella. Create 2-4 layers, but make sure to finish with a layer of cheese. Bake in the oven for 15-20 min or until nicely browned.

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6 Serve

Garnish the baked lasagna with fresh basil leaves.

Tips for fussy eaters

Chop up or blitz a piece of the cooked lasagna and mix it with the boiled pasta.

Pro tip

Prep ahead, up until step 5. Cover with cling film and refrigerate. Bake just in time for dinner.

A gorgeous dinner – worth the oven time!

Cooking Time: 60 min

Cals 603 · Prot 27 · Carbs 45 · Fat 34

Gluten-Free

Ingredients

Number of people

Eggplant

Eggplant 2 Pieces
Olive oil 2 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp

Tomatoes

Shallots 1 Piece
Garlic cloves 2 Pieces
Cherry tomatoes 250 Grams
Sun dried tomatoes 30 Grams
Salted butter 20 Grams
Olive oil 2 Tbsp
Tomato paste 70 Grams
Water 100 ML
Honey 15 Grams
Salt 1 Tsp
Black pepper 1 Tsp

For lasagna

Hard mozzarella 100 Grams
Parmesan 60 Grams
Grated mozzarella 60 Grams

To serve

Fresh basil 15 Grams

A gorgeous dinner – worth the oven time!

Cooking Time: 60 min

Cals 603 · Prot 27 · Carbs 45 · Fat 34

Gluten-Free

Instructions

photo

1 Roast eggplants

Preheat the oven to 220°C/200°C fan. Slice the eggplants into 1 cm thick slices. Add them to a lined baking tray. Drizzle with olive oil. Sprinkle with salt and pepper. Roast for 25 min or until well browned and softened. Don't rush this step!

photo

2 Prep vegetables

Meanwhile, peel and chop the shallots and garlic. Halve the cherry tomatoes. Roughly chop the sun dried tomatoes.

photo

3 Simmer tomato sauce

Heat a pan with the butter and olive oil over a medium heat. Add the shallots, garliccherry tomatoes, sun dried tomatoestomato paste, measured waterhoney, salt and black pepper. Cover with a lid and simmer for 10 min or until the tomatoes have broken down.

photo

4 Prep cheeses

Meanwhile, slice the hard mozzarella. Grate the Parmesan.

photo

5 Assemble and bake

Once the eggplants are done, reduce the oven temperature to 200°C/180°C fan. In a casserole dish, alternately layer the roasted eggplant slices, simmered tomatoes, sliced hard mozzarellagrated Parmesan and grated mozzarella. Create 2-4 layers, but make sure to finish with a layer of cheese. Bake in the oven for 15-20 min or until nicely browned.

photo

6 Serve

Garnish the baked lasagna with fresh basil leaves.

Tips for fussy eaters

Chop up or blitz a piece of the cooked lasagna and mix it with the boiled pasta.

Pro tip

Prep ahead, up until step 5. Cover with cling film and refrigerate. Bake just in time for dinner.

Ingredients

Number of people

Eggplant

Eggplant 2 Pieces
Olive oil 2 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp

Tomatoes

Shallots 1 Piece
Garlic cloves 2 Pieces
Cherry tomatoes 250 Grams
Sun dried tomatoes 30 Grams
Salted butter 20 Grams
Olive oil 2 Tbsp
Tomato paste 70 Grams
Water 100 ML
Honey 15 Grams
Salt 1 Tsp
Black pepper 1 Tsp

For lasagna

Hard mozzarella 100 Grams
Parmesan 60 Grams
Grated mozzarella 60 Grams

To serve

Fresh basil 15 Grams
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