Eggplant Pasta Bake
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 1 onion (finely chopped)
- 3 cups canned Tomatoes
- ½ tsp dried thyme
- 2 medium Eggplant (approx. 500 g), sliced
- 10 Lasagne noodle (sheets)
- For the béchamel sauce
- 2 Tbsps butter
- 2 Tbsps flour
- 1 cup milk
- 0.333 cup grated Parmesan
- 2 Tbsps chopped Basil
- To finish
- ¾ cup Mozzarella (sliced)
- To garnish
- Basil
Preparation steps
1.
Heat the oven to 180°C (160°C fan) 350°F, gas 4. Grease a large baking dish.
2.
Heat half the olive oil in a frying pan and fry the onions to soften. Add the tomatoes and simmer for 5 minutes. Season with salt, black pepper and thyme.
3.
Arrange the aubergine slices in a grill pan. Brush with the remaining olive oil and grill for 5 minutes on each side until golden brown.
4.
For the sauce: melt the butter in a pan, stir in the flour and heat gently. Stir in the milk and simmer for 5 minutes, stirring until the sauce thickens (if necessary use a little more or less milk).
5.
Mix in the parmesan cheese and basil and season with salt and black pepper.
6.
Pour some of the sauce onto the base of the dish. Place a layer of lasagne sheets on top and then place the aubergines and tomato sauce on top. Repeat until all the ingredients have been used and the last layer is aubergines and béchamel sauce.
7.
Place the mozzarella on top and bake in the oven for 45 minutes until golden brown. Serve garnished with basil.
