Easy and light eggplant lasagna without altering the taste in the slightest, in fact, its lightness makes it even better. I used fresh eggless water and flour pasta sheets, then instead of frying the eggplants, I cooked them in the microwave on crisp mode with a little extra virgin olive oil (absolutely always and only extra virgin olive oil in my kitchen). So I would say such a super lasagna could be made more often, especially for those who do not particularly like vegetables and greens.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 50 Minutes
- Portions: 3
- Cooking methods: Oven, Microwave, Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 543.15 (Kcal)
- Carbohydrates 57.70 (g) of which sugars 16.44 (g)
- Proteins 16.98 (g)
- Fat 29.38 (g) of which saturated 8.98 (g)of which unsaturated 3.95 (g)
- Fibers 8.24 (g)
- Sodium 1,810.25 (mg)
Indicative values for a portion of 240 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to Prepare the Easy Eggplant Lasagna
- 3 eggplants
- 1.5 cups lasagna sheets
- 1/2 cup parmesan
- 2 tbsps extra virgin olive oil
- 1 tsp dried oregano
- 1 bunch chives
- 1 sprig thyme
- 1 sprig mint
- 1 tsp salt
- 1 sprig rosemary
- 1.5 cups milk
- 3 tbsps flour
- 4 tbsps extra virgin olive oil
- 1 pinch fine salt
- to taste nutmeg
Necessary Tools to Prepare the Easy Eggplant Lasagna
- Baking Dish
- Parchment Paper
- Microwave Oven
- Cutting Board
- Small Pot
- Hand Whisk
- 2 Bowls
Simple Steps to Prepare the Easy Eggplant Lasagna
After washing the eggplants, cut them into cubes without removing the skins, place them directly in a baking dish with parchment paper and season them with salt and oil, chives and thyme, mint and oregano, all fresh herbs picked from my garden (except the oregano). Season with extra virgin olive oil and cook in the microwave oven on crisp mode for 15 minutes. Meanwhile, prepare the béchamel sauce with extra virgin olive oil and flour, mix the two ingredients and slowly add the milk, salt, and nutmeg. Five minutes and the béchamel is ready. Set aside and peel one eggplant, cut it into squares and cook it in the same way as the others. Once the eggplants are ready, assemble the lasagna. Start with the béchamel, place the pasta sheet and continue again with the béchamel, eggplants, and parmesan. Finish all the ingredients with three layers of pasta sheet and the last with plenty of parmesan. Put in a preheated oven at 375°F for 40 minutes with top browning.
