When I was making this recipe, I posted it on my instagram stories. Someone wrote to me that eggplant lasagna is called parmigiana. Well ok thanks for the info, but that’s not the case for one I am making. However, it was so delicious. I just had my second plate as leftover lunch and I’m blown away by the simplicity yet amazing consistency and flavour of this dish.
🍆 Lasagna
Serves 2, about 30 min
- 1 big eggplant
- 1 can crushed tomatoes
- 3 medium to big tomatoes, diced
- 1 yellow onion, diced
- 1 clove garlic, diced
- A couple of leaves fresh basil or 2 teaspoons dried basil or oregano
- A splash (like 2 tablespoons?) balsamic vinegar
- Coconut or olive oil, for frying
- Half a medium sized block of vegan cheese, grated
- 1 tablespoon of tomato paste or organic ketchup (optional for sweetness)
- Salt and pepper, to taste
Make it like this:
- Dice your onion and garlic.
- Heat up the oil in a medium saucepan and add the onion. Let it fry for about 3 minutes on medium high heat, stirring occasionally. Dont let the onion burn cause it will taste bitter!!
- Add the garlic and fry for another minute while stirring 4 times or so.
- Time for the tomatoes, throw in your diced fresh ones and the canned ones too.
- Give it a good stir and bring to a boil.
- Reduce heat to medium low and add the basil, balsamic and tomato paste/ketchup.
- Let it boil for 15-20 min. Stirr no more than 2 times to make sure that it marries well.
- Turn your oven on 360°F (180°C).
- Slice your eggplant into thin (but not too thin) slices.
- Grate your cheese.
- Taste your tomato sauce and salt and pepper after your own preference. It should be done by now. If it’s too thin, add a little bit of arrowroot starch to thicken. Make sure you stir vigorously while adding it so it doesn’t form any lumps.
- Take the tomato sauce off the heat and be happy! You just made your very own tomato sauce so power to you!
- Start laying eggplant with tomato sauce in a lasagna pan (whatever you want that to be, I suggest a narrow and high one)
- When you are close to the top, stop and save whatever tomato sauce you have left, if any 😉 Tomato sauce is always a great thing to have in the fridge!
- Add the cheese and place it in the oven.
- Bake until it looks a little crisp on the top and test so a fork or knife and penetrate to the bottom easily, that’s about 20 to 30 min!
- Enjoy with a nice side salad 🙂
