AMIEs EGGPLANT Lasagne. Halve the aubergines lengthways and place in the pan. Meanwhile, peel and finely slice the garlic, and pick the sage leaves. Add olive oil to a pan.
This is the vegetarian lasagna you've been searching for.
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When Jamie found out about Claudio's Food Memory of a delicious Melanzane alla Parmigiana from his honeymoon in Capri, we had to make it!
You can cook AMIEs EGGPLANT Lasagne using 11 ingredients and 5 steps. Here is how you achieve that.
Ingredients of AMIEs EGGPLANT Lasagne
- It's 1/2 cup of olive oil.
- It's 1 large of onion, finely diced.
- Prepare 2 clove of garlic. finely chopped.
- You need 1 can of 400 grams whole peeled tomatoes, coarsely chopped.
- It's 3 of tbsps. tomatoe paste.
- Prepare 2 of tbsps. finely chopped oregano.
- You need 2 of tbsps. chopped basil.
- Prepare 1 of salt and freshly ground black pepper.
- You need 4 large of eggplants, trimmed and cut lenghtways into 1-cm thick slices.
- It's 300 grams of grated parmesan.
- Prepare 200 grams of buffalo mozzarella, torn.
We tracked down Oliver Glowig, the original chef, now working in Rome, and he kindly provided the recipe, ready for Jamie to recreate, including some of Claudio's own Mozzarella. Brush both sides of eggplant slices with oil, and place in a single layer on two or more baking sheets. Transfer to wire rack and blot with paper towels. Organic pasta layered with ricotta, mozzarella and Parmesan, plus tender organic veggies in an Italian-style sauce made in-house from sun-ripened organic tomatoes.
AMIEs EGGPLANT Lasagne instructions
- Heat 2 tablespoon of oil in a large, heavy-based saucepan over low-medium heat. Add the onion and garlic, saute until softened. Add the tomatoes, tomatoe paste and herbs, and stir to combine. Gently simmer for 15-20 minutes, until thickened slightly and flavors have developed. Season with salt and pepper..
- Preheat the oven to 180°C (360°F). Lightly grease a deep 23-cm ovenproof dish.
- Heat a large frying pan over medium-high heat. Cook the eggplant sliced for 1-2 minutes on each side, until golden brown..
- Spread a thin layer of sauce in the base of the prepared dish. Cover with the layer of the cooked eggplant and a sprinkling of mozzarella and grated parmesan followed by a layer of sauce. Continue the layers, finishing with the sauce..
- Scatter with mozzarella and cook for 35-40 minutes, until the top is golden-brown..
It takes longer to make lasagna our way, but we think the taste is worth it. Vitamins found in eggplant include potassium, iron, folate, vitamin K and vitamin C. The peel or skin of deep purple eggpla. How to Make Tasty AMIEs EGGPLANT Lasagne; Creamy Butternut Squash Pasta Sauce instructions. Drizzle with olive oil and sprinkle with salt and pepper.