Eggplant Lasagne

Organic Eggplant Lasagne by Herry’s Harvest

cut eggplant into thick slices

Make a tomato sauce.

Roast eggplant – alternatively pan fry

Don’t be shy with the olive oil – it will give the eggplant a delicious creamy texture if you let it drink up.

Make a bechamel

Melt butter with bay leaf, clove nutmeg and white pepper. add flour. Pour in hot milk while stirring vigorously. Tip: add only enough milk to make a thick paste and beaet this thick paste well to a creamy consistency to ensure no lumps of flour remain before you thin with the rest of the milk.
Bring to a boil while stirring. Add a little cheese – parmesan or a cheddar, whatever you have handy.

Layer the eggplant with tomato sauce and bechamel in a baking tray, finishing with bechamel as your top layer. Bake for 45-60 minutes around 170 C until a good colour forms on top. Rest for 15-20 minutes before serving.

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