Eggplant Lasagna
Delicious eggplant experience based on the humble lasagna.
Ingredients
- 200 g Lasagna sheets without egg
- 400 g canned tomato or 500g passato to preference
- 1 eggplant
- 1 big onion
- 4 cloves garlic
- 2 tbsp paprika powder
- 1 cube bouillon
- 50 g vegan butter
- 20 g flour
- 250 mL Oat/soy milk
- sunflower oil
- pepper and salt to taste
Instructions
- Slice the eggplant over the length to make large but reasonably thin eggplant slices. After slicing the eggplant, put a bit of salt on each piece. This will extract at least some of the moisture. After waiting a bit, fry them in a big flat pan. Don’t throw them all together in the pan and stir, put a few in the pan until the pan is covered and when a piece has browned a bit on both sides put it on a plate and put a new slice in the pan. Eggplant loves to absorb oil so after a piece is done make sure to let it drip out above the pan to make sure you don’t use too much oil. Also don’t be afraid to add extra oil when it runs out.
- After all the slices have been baked you can put those aside and start on the bechamel- and tomato sauce. This can be done at the same time or after one another. Dice the onion and fry until they are a bit brown (you could also add another vegetable if you prefer). Add the canned tomato and stir. You could also add a dash of wine. Add the bouillon cube, paprika powder, salt, and pepper to taste. Let it simmer until you have a nice consistency.
- Start preheating your oven at 200 degrees Celsius
- For the bechamel you first have to put the butter in a small pan. Then cut some garlic. Heat the butter with the garlic until it's fully melted and softly bubbling. Add the flour and stir. Once there are no more clots add the oat milk and a bit of pepper. Heat it until it boils. If it's still too liquidy add more flour and stir well or if it's too stiff for a nice sauce add more oat milk. Do note, it takes a moment for the flour to thicken.
- After the sauces are ready grab a big baking dish which can be put in the oven and fill it with your ingredients.This is the order I always use. 1. Tomato sauce2. lasagna sheets3. eggplant slices (make sure to lay it on thick)4. lasagna sheets5. bechamel6. lasagna sheetsrepeat after 6 again until one of your sauces or eggplant has run out and make sure there is enough sauce between the layers. Make sure the top is covered with a sauce, When finished, put it in the oven for about 30 minutes.