Bakes & Casseroles · Dinner · Party & Sharing
Eggplant Lasagna
Thin fried eggplant slices replace pasta sheets in this lasagna, layered with a tomato and minced beef sauce, Anchor Cheddar Cheese Slices and Perfect Italiano Mozzarella, then baked with Perfect Italiano Perfect Bakes.
- Cooking time
- 55 min
- Servings
- 4 pax
- Difficulty
- Intermediate
What you’ll need
Ingredients
Serves 4
- 2 medium eggplants
- 1 can tomato puree
- 200g minced beef
- 1 tbsp mixed herbs
- 2 tbsp Anchor Unsalted Butter
- 12 Anchor Cheddar Cheese Slices
- 150g Perfect Italiano Perfect Bakes
- 150g Perfect Italiano Mozzarella
- 4 cloves garlic, finely blended
- 2 shallots, finely blended
- 1 cup water
- Salt, to taste
- Seasoning powder, to taste
- Sugar, to taste
- Dried parsley, to garnish
Step by step
Method
- 1
Melt the Anchor Unsalted Butter. Saute the shallots, garlic, minced beef, mixed herbs and tomato puree until well combined.
- 2
Add the water and season with salt, seasoning powder and sugar. Simmer briefly, then set aside.
- 3
Slice the eggplants thinly and fry until just softened. Do not overcook or they will fall apart.
- 4
In a baking dish, layer the eggplant, meat sauce, Anchor Cheddar Cheese Slices and Perfect Italiano Mozzarella. Repeat to make two layers.
- 5
Finish with a layer of Perfect Italiano Perfect Bakes and sprinkle with dried parsley.
- 6
Bake at 170°C for 10 minutes, or until golden on top.
Keep cooking
