Eggplant Lasagna
Vegetarian and Gluten-Free
At the end of spring, we planted eggplants. They flowered enthusiastically and soon produced many juicy fruits. As with everything in nature, when something is in season, there is plenty of it. I therefore try to invent recipes that help us use the harvest. This lasagna is one of those experiments. Eggplant replaces pasta sheets, making the dish lighter and more nourishing, entirely vegetable-based, and gluten-free. It is ideal for warm summer days.
Eggplants are naturally far more aromatic than ordinary lasagna sheets and add their own note to the whole rhapsody of flavors. Between the layers of roasted eggplant is a mixture of lentils, smoked tofu, carrots, tomatoes, garlic, and spices. This is the protein-rich part of the lasagna, the part that gives us strength and keeps us full. When I decided to make eggplant lasagna and searched online to see what others had done, I realized I would have to improvise and that the result was uncertain. I trusted that the flavors would complement each other because every ingredient was wonderful, and I began.
It turned out beautifully. We had guests, ate everything, and after the meal we all smiled at one another with quiet satisfaction.
INGREDIENTS
– two medium eggplants
– one cup cooked lentils
– about 100 g smoked tofu
– two medium carrots
– two cloves of garlic
– one cup tomato passata
– one small onion
– two tablespoons olive oil
– salt and spices
– seeds of your choice
– oil for frying
PREPARATION
Cut the eggplants into slices about 7 mm thick, salt them, and let them rest. Finely grate the carrots and garlic and grate the tofu a little more coarsely. Mix them thoroughly with the cooked lentils, half a cup of passata, two tablespoons of oil, and the spices. I used tandoori masala, salt, and pepper, but salt, pepper, and perhaps a little cayenne will also work very well.
The mixture should be moist but not runny, with a consistency that allows everything to hold together.
Squeeze the eggplant slices to remove excess water, then quickly fry them in a pan with a little oil until they soften and brown on both sides. Prepare the remaining passata to pour over the assembled lasagna. Mix it with a little salt, oil, sugar, finely chopped onion, and oregano.
Next, assemble the lasagna in a baking dish. Begin with a layer of roasted eggplant, followed by a firmly pressed layer of filling, then repeat. I had only two eggplant rounds left for the top, so I used them, but it does not really matter which layer finishes the dish. Pour the seasoned passata over everything and spread it evenly across the surface. I sprinkled pumpkin seeds on top because I wanted a crunchy element. Bake at 180 C for about 45 minutes, until the flavors have melded and the top has colored.
Serve with a juicy green salad of cucumber and spring onion, creating a fresh contrast to the lasagna’s deep red, intense, and grounding flavor.
Eggplant is praised for its health benefits because it contains plenty of fiber and few calories while offering strong nutritional value. Altogether, this lasagna is a balanced, light meal.
Enjoy, and may it leave a happy trace on your lips!
