This is the weirdest looking, largest eggplant I’ve ever seen. I bought it for that reason alone.
Having bought it, I wasn’t quite sure what to do with so much eggplant. Initially I considered eggplant parmagiana, but the thought of breadcrumbing and frying the eggplant slices individually was a bit overwhelming.
So, lasagne it is. I didn’t manage to use all the eggplant in the end. It was too much, too much.
You can do this with pretty much any vegetable, I did one with pumpkin and baby spinach a few days later. Quick-cooking vegetables like spinach don’t need pre-grilling.
1/2 a humongous eggplant, cut to 1cm thick slices – equivalent to 1-2 large eggplants
1.5 – 2 cups tomato sauce – I used this, but any tomato-pasta-sauce is fine.
Lasagne strips – amount depends how big your baking dish is, I used 6 strips.
Cheese strips / grated for layering – again, depends on the size of your dish and how much you liked cheese. I used about 150g of colby cheddar, cut into thin strips. Mozzarella would probably be nice.
1/4 cup (or less) Grated parmesan to top
- Slice and grill your eggplant. Easiest is to do this in an oven / toaster oven – I stuck mine on an oiled tray in the toaster oven for 20 minutes at 220 degrees C.
- Time to start layering – get out your oven dish, and start by pouring in about 1/4 cup of tomato sauce. Spread it around well.
- Then add a layer of lasagne strips. Break them to get them to fit if you need to.
- Then, another layer of tomato sauce – spread it over the pasta until it is all covered thinly.
- Then, a layer of grilled eggplant. Distribute your eggplant so you have enough for at least 2-3 layers.
- Then, add a layer of cheese. I just sprinkled strips sparingly across my eggplant, but I don’t like loads of cheese inside mine. Use more if you do.
- Repeat steps 3-6.
- Now, if you have space in your dish height-wise, repeat steps 3-5 again. If not, then just layer up what you do have, and make sure you end with a layer of lasagne strips.
- Now, pour on what is left of your tomato sauce, and scatter the parmasan cheese on top.
- Look down the sides of your baking dish. Is there sauce everywhere, or does it look dry? If it is dry, gently pour a 1/4 cup of water down the side of the dish, without disturbing the lasagne structure. This is to help the lasagne noodles cook.
- Stick the whole thing back in the toaster oven / oven for 20-30 minutes on 220 degrees C. If it starts to burn, cover with foil.
- To test if it is cooked, try sticking a fork in it – if you feel no resistance from the pasta, it’s done!