Eggplant Lasagna

I’m always game to try new recipes so when I saw them cooking up this Eggplant Lasagna on Good Morning America I knew I had to try it. It just looked too tasty to pass up and the new year has started so I’m trying to eat healthy and make better food decisions.

This eggplant lasagna is super super tasty! I highly recommend. You don’t even realize that you are eating eggplant plus it’s vegetarian. SCORE!

Scruffy Eggplant Lasange

Ingredients:

• 3 large eggplants (14 oz each)
• 3 onion
• 6 cloves of garlic
• 1 bunch of fresh sage (1 oz)
• olive oil
• 1 tsp dried chili flakes
• 1 lemon
• 2 14 oz cans of plum tomatoes
• 3 oz of sharp Cheddar cheese
• 3 oz of Parmesan cheese
• 10 oz fresh lasagna sheets
• 1 3/4 oz blanched almonds

Note: I cut this recipe in half since I am cooking for one and it still made a healthy batch. I also didn’t use fresh lasagna sheets and I didn’t use fresh sage…I used basil instead. Did a little improvising

Directions:

1. Place a large shallow casserole pan on a medium heat with 1 cup of water. Halve the eggplants lengthwise and place in the pan. Peel, quarter and add the onions, then cover with a lid and cook for 20 minutes. Meanwhile, peel and finely slice the garlic and pick the sage leaves. Preheat the oven to 400 degrees.
2. Remove the lid, and once most of the liquid has cooked away, make a well in the middle. Add 3 tablespoons of oil, the garlic, chili flakes and most of the sage leaves, then finely grate in the lemon zest. Once golden, scrunch in the tomatoes, pour in 2 cans’ worth of water, and simmer for 20 minutes, stirring occasionally.
3. Remove the pan from the heat, grate in the cheeses, then season to absolute perfection with sea salt and black pepper. (Note: I added the lasagna sheets before removing from the stove so they could cook down and get a little soft.)
4. Tear in the pasta sheets and mix up really well to coat and separate, then pull some of the sheets to the top to create a top layer. Bash the almonds until fine and rub the remaining sage leaves with oil, then sprinkle on top.
5. Use the back of a spoon to create some dips and wells, and bake for 25 minutes or until golden and bubbling.

Recipe featured on Good Morning America — from the cookbook Ultimate Veg by Jamie Oliver.

This recipe will definitely join my favorites list!

Happy Cooking!

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