Skillet Eggplant Lasagna
PREP 15 MIN•COOK 45 MIN
GF
NS
NF
V
Number of servings
2
1⁄2 medium eggplant 1 1/2 inch diced
1⁄2 spray olive oil
1⁄2 garlic clove finely grated
1 1⁄2 cups (375g) tomato sauce or puree
100g fresh lasagna sheets (or gluten free) torn into wide strips
1⁄8 bunch of fresh basil (5 oz bunch) plus extra to serve, leaves picked
175g fresh ricotta
1 large egg
1⁄8 cup (20g) parmesan finely grated
salt & pepper, to taste
Preheat oven to 355°F/fan-forced 325°F.
Heat a large oven-proof skillet over medium heat.
Spray eggplant with oil and saute in hot skillet for 5-8 minutes or until golden and softened. Add garlic and cook for another minute until fragrant.
Add tomato sauce and bring to a simmer.
Add lasagna sheets and basil to the eggplant and gently stir to combine, ensuring pasta is submerged in sauce.
Combine ricotta, eggs, half the parmesan and season with salt and pepper.
Add spoonfuls of ricotta mixture to the lasagna and sprinkle remaining parmesan on top. Cover with an oven proof lid or foil and bake for 15 minutes.
Uncover and bake for a further 15 minutes until pasta is cooked and cheese is golden.
Divide lasagna between plates and scatter over extra basil leaves to serve.
Energy (kJ)
1739 kJ / 415 cals
Protein
26.6 g
Fat
15.3 g
Sat. Fat
8 g
Carbs
38.5 g
Sugar
14.3 g
Fiber
6.2 g
UNLOCK YOUR FITNESS POTENTIAL WITH THE CENTR APP
Coaching On Demand And In Your Hand
When you need a sweat session or an extra boost, your personal fitness coach is just a tap away.
Fewer Decisions, Better Results
Never stress about your fitness routine again. We'll select your daily workout and meals based on your goals and preferences.
Move Any Time, Anywhere
Press play at the gym or at home with your Apple, Android or Web device.