EGGPLANT LASAGNA
Serves 4
Ingredients
- 2 large eggplants
- 250g tomatoes, chopped & finely crushed
- 100g zucchini, finely chopped
- 6 basil leaves, thinly sliced (fresh)
- 5 garlic cloves, minced
- 200 ml milk
- 1 tsp whole wheat flour
- 1 tsp butter
- ½ tsp red pepper flakes
- 2 tsp Italian seasoning
- 1 tsp olive oil
- Sea salt, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut off the ends of the eggplant, then slice lengthwise about ⅛-inch (3-mm) thick.
- Sprinkle the eggplant slices with sea salt on both sides and let sit for 10 minutes to draw out moisture. Pat dry with paper towels to remove excess liquid.
- Grill the eggplant slices for 2-3 minutes on each side, or until grill marks are visible. Remove from the pan and set aside.
- In a saucepan, heat olive oil, then sauté the garlic and red pepper flakes, followed by zucchini for about 3 minutes. Add the crushed tomatoes and 1 teaspoon of salt, stirring well. Simmer for 10 minutes and add the basil and stir to combine. Remove from the heat and set aside, add Italian seasoning.
- Prepare the white sauce by melting butter in a saucepan over medium heat. Add whole wheat flour and whisk until combined. Gradually add milk, whisking constantly until the mixture thickens. Season with salt to taste.
- In a 9x13-inch baking dish, add enough tomato sauce to cover the bottom of the dish and spread in an even layer.
- Add a layer of grilled eggplant slices, covering the bottom of the dish completely.
- Repeat with the remaining ingredients, alternating layers of eggplant and tomato sauce, finishing with a layer of tomato sauce on top. Sprinkle some grated paneer on top.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbly.
- Remove the lasagna from the oven and let rest for 15-20 minutes before serving to give the lasagna time to set.
- Serve garnished with fresh basil.
