Eggplant Lasagna

Nutrition values are AI-estimated based on ingredients.

• 1 large eggplant, sliced
• Olive oil
• 1 medium red onion, finely chopped
• 4-5 cloves garlic, finely chopped
• 1 large zucchini, finely diced
• 1 yellow bell pepper, finely diced
• 1 red bell pepper, finely diced
• Salt to taste
• 1-2 tablespoons dried oregano
• 1-2 tablespoons dried basil
• 1-2 teaspoons red chili powder or paprika
• 1 cup tomato puree/crushed tomatoes
• 1/4 cup tomato ketchup
• 1-2 cups shredded cheese

1. 1Slice the large eggplant lengthwise into thin, elongated pieces.
2. 2Heat a pan and add a drizzle of olive oil.
3. 3Sauté finely chopped red onion and garlic in the hot oil until softened.
4. 4Add diced zucchini, yellow bell pepper, and red bell pepper to the pan and cook partially with the onions and garlic.
5. 5Season the vegetables with salt, a generous amount of dried oregano, dried basil, and red chili powder/paprika, mixing well.
6. 6Pour in tomato puree (or crushed tomatoes) and tomato ketchup, then stir thoroughly and cook down until a thick, flavorful, and slightly reduced vegetable-tomato sauce forms.
7. 7Prepare a grill pan by brushing it with a small amount of oil.
8. 8Place the lengthwise eggplant slices on the hot grill pan, sprinkle with a pinch of salt, and grill on both sides until tender and distinct grill marks appear.
9. 9Lay a grilled eggplant slice flat, spread a spoonful of the cooked vegetable mixture (sauce) evenly over it, and grate a layer of shredded cheese directly on top.
10. 10Repeat this layering process (eggplant slice, veggie mixture, cheese) to build multiple layers, creating a stacked lasagna.
11. 11Carefully transfer the assembled eggplant lasagna to an oven-safe dish.
12. 12Bake in an oven until the cheese on top melts and turns bubbly and slightly golden.
13. 13Serve the Eggplant Lasagna immediately after baking.

These instructions are our analysis of the original video. Watch on YouTube →