Aubergine Parmigiana Lasagne is a delicious vegetarian twist on the traditional Italian lasagna, swapping out the usual meat for layers of tender, roasted aubergine (eggplant). This hearty dish is bursting with layers of rich tomato sauce, creamy béchamel, melty cheese, and the subtle smoky flavor of roasted aubergine. Whether you’re a vegetarian or just looking for a lighter alternative to classic lasagna, this dish offers all the comfort and indulgence you crave in a lasagna, without the heaviness of meat.
The key to a great Aubergine Parmigiana Lasagne is in the preparation of the aubergine. Sliced thinly and roasted until tender, the aubergine provides a deep, savory flavor that complements the tomato sauce perfectly. The layers of roasted aubergine replace the traditional pasta sheets, giving the dish a unique texture and flavor while keeping it gluten-free. Each bite is a satisfying combination of the smoky, umami flavor of aubergine, the tang of the tomato sauce, the creamy richness of béchamel, and the gooey melt of mozzarella and Parmesan.
This dish is built in layers, similar to a traditional lasagna, with the roasted aubergine slices forming the foundation. The tomato sauce, made with ripe tomatoes, garlic, onions, and Italian herbs, adds a vibrant, fresh taste that contrasts beautifully with the creamy béchamel. The béchamel sauce, rich and velvety, ties everything together and balances out the acidity of the tomato sauce. Top it all off with a generous sprinkle of Parmesan and mozzarella cheese, then bake until golden and bubbling for a comforting, indulgent meal.
Aubergine Parmigiana Lasagne is not only a great vegetarian option but also an easy way to enjoy a classic Italian dish with a twist. You can make it ahead of time and bake it when ready, making it perfect for meal prep or feeding a crowd. This lasagna is rich, satisfying, and full of flavor, sure to become a family favorite.
Ingredients
- 2 aubergines large, sliced
- 2 cups Tomato sauce homemade or store-bought
- 1/2 cup parmesan cheese grated
- 8 sheets lasagne pasta ready-to-use
- 2 tablespoons olive oil
- 4 cups béchamel sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano optional
Instructions
- Preheat your oven to 180°C (350°F).
- Heat olive oil in a pan and lightly fry the aubergine slices until golden brown on both sides. Season with salt and pepper while frying.
- In a baking dish, spread a layer of tomato sauce.
- Place a layer of aubergine slices over the sauce.
- Cover with a layer of lasagne sheets, followed by béchamel sauce and a sprinkle of parmesan cheese.
- Repeat the layers until you run out of ingredients, ending with a layer of béchamel sauce and parmesan on top.
- Bake in the preheated oven for 45 minutes or until golden and bubbling on top.
- Let it rest for 10 minutes before serving.
- Garnish with dried oregano if desired and serve hot.
Nutrition
