- High in dietary fibre
- High in protein
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- Vegetarian
- Over 4 serves veg or fruit
Using only 5 ingredients, you can whip up this delicious eggplant parmigiana lasagne for a comforting dinner to impress the dinner table!
- Serves4
- Cook time1 hour
- Prep time20 minutes
Ingredients
- 3 (1kg) eggplant, cut into 5mm slices
- 2 x 700g Coles Passata With Basil
- 2 x 100g pkt Coles Grated Parmesan Cheese
- 375g pkt Coles Fresh Lasagne sheets
- 60g pkt Coles Australian Baby Spinach & Rocket Leaves
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a grill on high. Place eggplant in a single layer on 3 baking trays. Cook under grill, in batches, for 3 mins each side or until golden brown and tender. Set aside.
Step 2
Spread one-fifth of the passata over the base of an 8-cup (2L) oven-proof dish. Top with a quarter of the eggplant and one fifth of the parmesan. Top with 2 lasagne sheets. Continue layering with the remaining tomato mixture, eggplant, parmesan and lasagne sheets, finishing with a layer of tomato mixture.
Step 3
Cover with foil and bake for 30-35 mins or until lasagne sheets are tender.
Step 4
Set aside for 5 mins to rest. Serve eggplant lasagne with salad leaves and remaining parmesan.
Eggplant parmigiana lasagne
- Serves4
- Cook time1 hour
- Prep time20 minutes
Ingredients
- 3 (1kg) eggplant, cut into 5mm slices
- 2 x 700g Coles Passata With Basil
- 2 x 100g pkt Coles Grated Parmesan Cheese
- 375g pkt Coles Fresh Lasagne sheets
- 60g pkt Coles Australian Baby Spinach & Rocket Leaves
Description
Using only 5 ingredients, you can whip up this delicious eggplant parmigiana lasagne for a comforting dinner to impress the dinner table!
Method
Step 1
Heat a grill on high. Place eggplant in a single layer on 3 baking trays. Cook under grill, in batches, for 3 mins each side or until golden brown and tender. Set aside.
Step 2
Spread one-fifth of the passata over the base of an 8-cup (2L) oven-proof dish. Top with a quarter of the eggplant and one fifth of the parmesan. Top with 2 lasagne sheets. Continue layering with the remaining tomato mixture, eggplant, parmesan and lasagne sheets, finishing with a layer of tomato mixture.
Step 3
Cover with foil and bake for 30-35 mins or until lasagne sheets are tender.
Step 4
Set aside for 5 mins to rest. Serve eggplant lasagne with salad leaves and remaining parmesan.