How To Make Eggplant Lasagna

So, now, we are going to make eggplant lasagne also known as Aubergine lasagne. First of all, we are going to make fresh pasta. We use 300 grams of plain flour and pour in some whipped eggs.

Two should be enough for this quantity. Just mix that in, a little pinch of salt, and just mix that into a dough. Okay, bring that out to the bowl, work that into a dough, until it goes to like a play dough consistency.

As soon as that feels cold on the back of your hand, that pasta dough is ready. Set it aside in some cling film. Leave that on the worktop for about twenty minutes.

Now, we make the filling for your eggplant or aubergine lasagne. Sweat an onion in a pan in some hot oil. Always get your pan hot first, then add your oil.

Never cook in olive oil because that will burn. Add a half a chopped onion, and you just want to sweat that. A little tip to stop that burning, just add a splash of water and that will steam the onion.

You don't want to keep adding oil because you will end up actually with a real fatty sauce. Add 300 ml of soup tomato. And whenever you are cooking, you add a pinch of sugar that brings the sweetness of the tomatoes out.

Add some oregano, a good pinch, and some seasoning, salt and pepper. And add some garlic paste, and now, I pasted this garlic earlier, but adding the garlic later on in your cooking actually evenly distributes throughout your food so you get a nice even flavour rather than some burnt garlic flavour. Stir through and just leave that until the outside of that tomato forms a nice dark colour.

The next step is to make the white sauce. This is the quickest, easiest and tastiest white sauce you can make. Sweat an onion in a sauce bin.

A little oil to a hot pan. Again, add half a diced onion, and to stop that burning, once again, just add a little splash of water so that sweats the onion. Allow the onion to sweat.

Add 250 grams of mascarpone cheese. This white sauce can be made in place of a white brew. Season, as it's a sauce, we are going to use fine ground pepper, add some salt.

Add a handful of strong grated cheese, cheddar or gria, or anything like that is fine. Take that off the heat, just melt that through, you don't need it to let it boil. Add half a teaspoon of some pasted garlic, the juice of half a lemon and stir.

Back on the heat, melt that mascarpone through. Now, we are going to roll out the pasta that's rested in cling film for about twenty minutes at room temperature. Just roll that out with the rolling pin just until that is nice and flat and you can cut some sheets to the size of the dish you are going to use.

So, now, we have the pasta ready and cut into the size sheets to match your baking dish. Now, then, with your eggplant, your aubergine, just cut some nice slices through. Not too thick because we want this to cook quite quickly because the pasta doesn't take long to cook.

So, we are just going to slice that through. So, now, we are going to build the lasagne. So, we take the tomato and put a small layer on the bottom of the dish.

Put a layer of the eggplant, of the aubergine, then the lasagne sheet, and then some of the white sauce. Just smooth that all over the top. Then add some more eggplant, another layer.

You can do as many layers as you want on this dish, you can also some courgette if you like. So, another layer of eggplant, another layer of pasta, followed by another layer of white sauce. Then, I am going to grate some fresh parmesan, then I am going to put the last of the tomato on top, and finish with a layer of parmesan.

That then goes into the oven for 25 minutes at 180 degrees. So, now, the lasagne is ready, that has come out of the oven. We are going to slice and serve.

And you can see all the lovely layers. I am just going to serve this with some green basil. Eggplant Lasagne. .