Eggplant Lasagne

Serves 6

First cooked in the southern Italian city of Naples, lasagne has been a staple at kitchen tables across the world for years.

This month we try a new twist on an old favourite with this eggplant lasagne. As an alternative you can try using wholemeal pasta.

1 teaspoon olive oil

1 brown onion, finely chopped

500g tomatoes, roughly chopped

400g can chickpeas, rinsed and drained

2 medium carrots, finely chopped

2 teaspoons dried mixed herbs

½ cup water

2 large eggplants, sliced

250g instant wholemeal lasagne sheets

Olive oil spray

1 ½ tablespoons grated parmesan cheese

Mixed salad leaves, to serve

Heat oil in a non-stick frying pan over medium heat. Cook onion for a couple of minutes or until softened. Add the tomatoes, chickpeas, carrots, mixed herbs and water, simmer for 5-10 minutes or until the sauce reduces slightly.
Meanwhile, cook eggplant over a griddle pan. Spray the griddle pan lightly with olive oil spray, and cook the eggplant on both sides until softened, but not cooked through.
To assemble the lasagne: Lay the lasagne sheets into a baking dish or casserole dish. Cover each layer of pasta with a layer of eggplant, then a layer of the tomato/chickpea sauce. Place another lasagne sheet over the top, then eggplant, and repeat the process. When you reach the top layer, sprinkle over the top with parmesan cheese.
Bake in a preheated oven (180 degrees) for 20 minutes.
Serve with a good handful of mixed salad leaves per plate.

Do you have a diabetes friendly recipe that you'd like to share? We'd love to hear about it!

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