Vegetarian eggplant lasagne

Name: Vegetarian eggplant lasagne
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2–3 Aubergines; 6 TABLESPOONS Olive oil; 1 Garlic clove; 2 stem(s) flat leaf parsley; 3 Stem(s) Thyme; 50 g Breadcrumbs; 125 g Mozzarella cheese; 2 Eggs (size M); 7-10 Tbsp Salt; 4 TABLESPOONS Basil Pesto; 150 g Ricotta cheese; 30 g Parmesan cheese; 7-10 Tbsp Grease; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2–3 Aubergines
6 TABLESPOONS Olive oil
1 Garlic clove
2 stem(s) flat leaf parsley
3 Stem(s) Thyme
50 g Breadcrumbs
125 g Mozzarella cheese
2 Eggs (size M)
7-10 Tbsp Salt
4 TABLESPOONS Basil Pesto
150 g Ricotta cheese
30 g Parmesan cheese
7-10 Tbsp Grease
baking paper

Directions

1
Wash, clean and slice the aubergines lengthwise. Sprinkle with 2 tablespoons of oil and place on a baking tray lined with baking paper. Cook in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 15-20 minutes, after approx. d
2
Peel and chop the garlic. Wash parsley and thyme, shake dry, chop leaves coarsely except for some parsley. Heat 4 tablespoons of oil in a frying pan. Lightly fry the garlic and breadcrumbs, stir in the herbs. Remove the crumbs from the pan. Cut mozzarella into slices. Whisk the eggs. Grate parmesan cheese
3
Grease the bottom of an ovenproof dish and cover with aubergine slices, season the slices with salt. Spread with some pesto, sprinkle with a few flakes of ricotta and place a few slices of mozzarella on top. Pour a little egg on top
4
Layer the remaining ingredients in the same way in the mould. Finish with a layer of eggplant. Sprinkle breadcrumbs-herbal crumbs and Parmesan cheese on top. Bake lasagne in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 30-40 minutes. Garnish with the rest of the parsley