BioCheese Eggplant Lasagne
Eggplant Lasagne: a cosy, hearty vegetarian dinner recipe made easy with our delicious BioCheese Cheddar Shred and Parmesano.
Ingredients
- 1 tsp olive oil for brushing
- 1 cup grated BioCheese Parmesano
- 1 cup Italian-seasoned breadcrumbs
- Salt and ground black pepper to taste
- 2 large eggplants, peeled and sliced into ½-inch rounds
- 2 tbsp olive oil
- 300g chunky tomato sauce
- 2 cups BioCheese 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 BioCheese Parmesano, breadcrumbs, salt and pepper in a shallow dish.
- Brush the eggplant slices with olive oil then dip into the breadcrumb mixture. Gently tap off any excess. Arrange on the prepared baking sheets.
- Bake until the bottoms are golden brown, 20 to 25 minutes. Flip 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 in the tomato sauce, bring to a simmer, then set aside.
- Place ⅓ of the eggplant slices on the bottom of the prepared baking dish. Pour ⅓ of the tomato sauce on top. Sprinkle ⅓ of the BioCheese Cheddar Shred over the sauce. Repeat twice more, finishing with a layer of Cheddar Shred.
- Bake until the cheese is melted and the sauce is bubbling, 10 to 15 minutes. Cool for 5 minutes before slicing.