Eggplant Lasagne

Originating in Naples, lasagne has been a staple at kitchen tables across the world for years. Try this twist on an old favourite with this eggplant lasagne.
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  • 6
  • 12
  • 40 mins
  • 20 mins
  • Medium
Nutrition per serve
  • Energy 1220kj
  • Protein 13.5g
  • Carbohydrate 40g
  • Total fats 5.8g
  • Saturdated fats 1.5g
  • Dietary fibre 12g
  • Sodium 268mg


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


  1. 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.
  2. 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.
  3. 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.
  4. Bake in a preheated oven (180 degrees) for 20 minutes.
  5. Serve with a good handful of mixed salad leaves per plate. 

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