Eggplant Lasagna- a cozy, hearty vegetarian dinner recipe made easy our delicious BioCheese Cheddar Shred and Parmesano.
Serves 8
Ingredients
1 teaspoon olive oil for brushing
1 cup grated Bio Cheese Parmesano
1 cup Italian-seasoned bread crumbs
salt and ground black pepper to taste
2 large eggplants, peeled and sliced into
1/2-inch rounds
2 tablespoons olive oil
300g chunky tomato sauce
2 cups Bio Cheese Cheddar Shred
Method
Preheat the oven to 190°C. Grease 2 baking sheets and a 9x13-inch baking dish with 1 teaspoon olive oil.
Combine Bio Cheese Parmesano cheese, bread crumbs, salt, and pepper in a shallow dish.
Brush eggplant slices with olive oil then dip into bread crumb mixture. Gently tap off any excess crumbs. Arrange breaded eggplant slices on the prepared baking sheets.
Bake in the preheated oven until the bottoms are golden brown, 20 to 25 minutes. Flip eggplant and continue baking until tender, 20 to 25 minutes. Set aside.
Increase the oven temperature to 200°C.
Heat 2 tablespoons olive oil in a skillet over medium high heat. Stir tomato sauce in and bring to a simmer, then set sauce aside.
Place 1/3 of the eggplant slices on the bottom of the prepared baking dish. Pour 1/3 of the tomato sauce on top of eggplant layer. Sprinkle 1/3 of the Bio Cheese Cheddar Shred on top of sauce layer. Repeat this step 2 more times, finishing with a layer of Bio Cheese Cheddar Shred.
Bake in the preheated oven until cheese is melted and sauce is bubbling, 10 to 15 minutes. Cool for 5 minutes before slicing.
Enjoy!