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λαζανια-μελιτζανας
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Εggplant Lasagne

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 33 minutes
Servings 2
Calories 440
They are just delicious.

Ingredients

  • 2 eggplants 
  • 1/2 cup breadcrumbs
  • garlic 
  • onion 
  • paprika 
  • salt 
  • 1/3 cup shredded vegan cheese 
  • vegan mozzarella 
  • 5-6 mushrooms 
  • 2 slices of vegan cheese 
  • red pepper 

Instructions 

  • Start by preheating the oven to 180C. Line a loaf tin with non-stick paper. 
  • Cut the eggplants into very thin slices. On a plate, mix the breadcrumbs with the garlic, onion, paprika and salt. Dip the eggplant slices in and spread them on the bottom of the form. 
  • Follow with some mozzarella. Add a layer of mushrooms and then grated cheese. Another layer of eggplants and on top slices of cheese cut into strips. Add mushrooms and grated cheese on top. 
  • Finish with eggplants, top with some grated cheese and add the remaining breadcrumbs. Sprinkle some red pepper on top and bake in a preheated oven at 180C for 25-30 minutes. 
  • Remove from the oven and let your lasagne stand for 10 minutes before slicing. 
Calories: 440kcal
Course: Lunch
Cuisine: American
Keyword: eggplant lasagne