Photo: Mike Kenneally
Aubergine lasagne
11 ingredients
6
openrecipes
I recently ate a similar dish at a wedding in Italy, where it was cooked in a large, shallow dish. It has the same vibe as a Greek moussaka, but uses pasta rather than potatoes in the layering, making it more of a lasagne bake. The fresh sheets you can buy in supermarkets are very good and well worth using.
Estimated Nutrition (whole recipe, rough)
406
Calories
19g
Protein
31g
Fat
16g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 aubergines
- 3 cloves garlic, peeled and sliced
- a few sprigs fresh thyme, leaves picked
- 1 dried red chilli, crumbled
- 6 tablespoons extra virgin olive oil
- 2x400 g organic tinned plum tomatoes
- 1 splash balsamic vinegar
- 1 bunch fresh basil, leaves picked and stalks chopped
- 150 g Cheddar cheese, grated
- 2 handfuls Parmesan cheese, grated
- 6-8 fresh lasagne sheets
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes