Eggplant Lasagna

• portions: 3-4

Ingrédients

For the layers:

2 medium eggplants, sliced lengthwise (~½ cm thick)

1 tbsp olive oil

Salt & pepper to taste

For the filling:

1 cup low-fat ricotta or cottage cheese

½ cup Greek yoghurt (adds extra protein + creaminess)

1 egg (or 2 tbsp flaxseed meal + 4 tbsp water for vegan option)

1 tsp Italian herbs

1 tbsp nutritional yeast (optional for cheesy flavor)

For the sauce:

1 tbsp olive oil

2 cloves garlic, minced

1 small onion, diced

1 can (400g) crushed tomatoes

1 tbsp tomato paste

½ tsp oregano

½ tsp basil

Salt & pepper to taste

For topping:

½ cup shredded mozzarella or part-skim cheese

Fresh basil to garnish

Instructions

Prepare the eggplant: Preheat oven to 200°C (400°F). Brush eggplant slices lightly with olive oil and season with salt and pepper. Bake or grill for 10–15 minutes, flipping halfway, until slightly soft and golden.

Make the sauce: In a pan, heat olive oil and sauté onion and garlic until fragrant. Add crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 10–15 minutes until thickened.

Mix the filling: Combine ricotta (or cottage cheese), Greek yoghurt, egg, herbs, and nutritional yeast in a bowl.

Assemble: In a baking dish, layer in this order: Tomato sauce, Eggplant slices, Ricotta mixture. Repeat layers until used up, finishing with sauce on top. Sprinkle mozzarella cheese over the final layer.

Bake: Bake for 25–30 minutes at 180°C (350°F) until bubbly and golden on top. Rest for 10 minutes before slicing.