2 large eggplants or 750 g, peeled and cut into 2 cm cubes
1 tablespoon salt
2 tablespoons vegetable oil
2 tablespoons olive oil
1 large onion or 150 g, chopped
4 cloves garlic finely crushed
1 tablespoon Tomato paste
1 can tomatoes, canned with juice or 400 g, crushed
2 cups water or 500 ml, hot
2 cubes MAGGI Chicken Stock or 20 g
1 medium red bell pepper or 100 g
1 teaspoon fresh rosemary chopped
200 g Feta cheese chopped
200 g Ricotta cheese
½ cup cream, 35% or 125 ml
2 tablespoons fresh parsley chopped
½ cup black olives, large Mediterranean or Lebanese Olives, pitted and chopped
½ packet spinach lasagna sheets or 250 g
½ cup grated parmesan cheese
How to prepare
Preheat oven to 175 degrees C and place oven rack to middle position.
Sprinkle Eggplant pieces with Salt and allow juices to drain.
Heat vegetable oil in a deep frying pan, dry and fry the Eggplant in batches until golden. Set aside and allow the excess oil to drain.
In the same pan, heat Olive Oil in a frying pan on medium high heat and sauté Onions until soft, add Garlic and Tomato Paste and cook for another 1-2 minutes.
Add Crushed Tomatoes, Hot Water, MAGGI Chicken Stock, Red Bell Peppers and Rosemary and allow to simmer on medium heat for 15 minutes.
In a mixing bowl combine Feta Cheese, Ricotta Cheese, Cream, Parsley and Olives and gently mix together.
Spoon over 3-4 tablespoons of the tomato sauce on the bottom of a baking dish. Add a layer of Lasagna Sheets, sprinkle 1/3 of the fried Eggplants, 6-7 spoons of Tomato Sauce and Cheese mixture, layer another row of Lasagna sheets and repeat for the remaining ingredients.
Sprinkle the top with grated Parmesan Cheese and bake in the oven for 30-40 minutes until fully cooked and Cheese is slightly golden on top.
Questions ? Ask a specialist
