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EGGPLANT LASAGNE

INGREDIENTS:

(SERVES 4)

  • Extra virgin olive oil

  • Garlic

  • Fresh parsley

  • Fresh Rosemary

  • 1 punnet of cherry tomatoes

  • 1 cup of broccoli (diced)

  • 1 cup of sweet potato (diced)

  • 1 medium eggplant, thinly sliced

  • 120g Mozzarella Cheese

  • Cracked pepper

  • 420g Napoletana Pasta Sauce 

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METHOD:

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  1. Preheat the oven to 220 degrees. In a small roasting dish, place the cherry tomatoes, a couple of sprigs of rosemary, 2 tsp garlic and olive oil. Stir until all the tomatoes are covered. Place in oven for approximately 10 minutes or until cherry tomatoes are cooked.

  2. While the tomatoes are in the oven, chop the broccoli and sweet potato. Steam in the microwave until soft.

  3. When the tomatoes are cooked, In a large bowl mash them until they resemble a sauce. Add the pasta sauce, vegetables, cracked pepper and parsley. Stir to combine.

  4. Place a layer of eggplant rounds at the bottom of a greased square baking dish. Once a layer has been make, add half the mix of vegetables and sauce. Spread evenly.

  5. Add another layer of eggplant followed by another layer vegetable mix. Repeat until you have made enough layers to fill the dish.

  6. cracked pepper and spread mozzarella over the top.

  7. Place in the oven on 180 degrees for approximately 30-40 minutes. The lasagne is cooked with the eggplant is soft and the cheese is melted.

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* Serve with Eating With Confidence Sweet Potato Fries and Sweet Chilli Sauce

* When selecting your pasta sauce be sure to check the sodium - pick low sodium for best health benefits

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