Aubergine/Eggplant Lasagna

Like most, I have a very busy schedule. I don’t sit still, there’s always something to do, somewhere to be, or something to wake up early for.
Around Christmas time I spend longer hours at work (a busy time of a year for a marketer), my weekends seem to be invaded with Christmas shopping and meeting friends before we all hibernate for a well-deserved Christmas break that being said, my fridge during this time seems to be bare to say the least.

Not knowing when I’ll be home makes it quite difficult to plan my food shopping, so I let my schedule take the lead and hope for the best.
Tonight I was on the tube home and wanted to make something that would involve little preparation and a cooking technique that required absolutely no looking after.

As with breakfast, I believe that dinner is also a very important meal of the day. We leave our bodies without any food or water for 8 hours (I like my sleep) so I always ensure I have a healthy hearty meal in the evening.

I dropped into the local supermarket in mind to buy ingredients that I can cook one time without having left over ingredients wasting away in my fridge for days.

So below I’ve given an easy and quick guide to making aubergines soaked in a rich tomato sauce, separated in between lasagna sheets and a creamy béchamel sauce.

Why aubergines and not meat? Because aubergines are rich in fiber, low in fat and an antioxidant PLUS using a veggie substitute means that its not only quick and simple but its nutritious, easy on the digestive system and most importantly delicious!

Aubergine/Eggplant Lasagna 

Pre heat oven at 180 c –

1 Aubergine/Eggplant
1 Carton of Pasata
Lasagna Sheets
1 Ball of Mozzarella
Parmesan (you can buy block or already grated)

The great thing about an aubergine lasagna is that the prep time is minimal and once I bung it in the oven I’m able to leave it in there and get things done for at least 20 mins before having to take it out!

So here it is;

Slice aubergine length ways (1-2cm thick), slice mozzarella in the same thickness and leave to one side

On a low – medium heat, drizzle some olive oil into a pan, crush and finely chop 2 cloves of garlic and throw in stir for 2 minuets. Pour the pasata into the pan and bring the heat down, add a splash of your favourite red, a pinch of salt and a generous sprinkle of pepper and dried/fresh herbs as you wish **Leave to simmer for 10 minuets** Whilst the tomato sauce is simmering away, time to make the béchamel sauce. Add 25g Butter and 25g Plain Flour in a pan and infuse together, slowly add 250ml Milk (bit by bit) and whisk continuously until the sauce thickens and smoothens out (I like to dip in a spoon and check if the sauce leaves a coating on the back when removed, then I know its ready).

The key is to keep whisking!!

Ta-da béchamel sauce!

If you have a bit more time on your hands I would suggest throwing in a couple of bay leaves and pepper corns and letting them bathe in the sauce for a few more minuets, then remove before pouring into the oven dish.

The tomato sauce should be done now and the ingredients are ready to put together in an oven proof dish. Layer slices of aubergine in the bottom of the oven dish, pour on top a layer of tomato sauce, then a layer of lasagna sheets. On top of the lasagna sheets add a layer of the béchamel sauce then a layer of aubergines and repeat! The top layer should end with the béchamel sauce with a layer the mozzarella slices and sprinkled parmesan – finish with a dusting of pepper and slip in the oven for 20-25 mins (if you have more time on your hands 30-35mins)


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