Thursday, July 27, 2017

Eggplant Lasagna

This vegetarian lasagna is so flavorful you won’t even miss the meat. Promise.
Serves 4, with leftovers



  • 2 mini eggplants
  • 1/4 C kosher salt
  • 2 medium-sized zucchinis
  • 2 lbs Kumato® tomatoes


  • 1/2 C panko bread crumbs
  • 1/4 C grated Parmesan cheese
  • 2 Tbsp olive oil



  • Slice eggplant into ¼” thick lengthwise slices. Place on paper towel lined baking sheet then heavily salt both sides and allow to sit for 2 hours or overnight to drain off excess moisture. When moisture has been rendered from eggplant, pat with paper towels and set aside. Slice zucchini lengthwise into ¼” thick slices and slice tomatoes into ¼” thick slices.


  • In small bowl, combine bread crumbs and cheese. Set aside.
  • Preheat oven to 375 F.
  • Putting It Together
  • Lightly grease an oven safe 9” x 9” baking dish. Begin by laying a very thin layer of béchamel, then eggplant, followed by a very thin layer of béchamel, zucchini, very thin layer of béchamel, tomato, very thin layer of béchamel. Alternate until all the vegetables and béchamel is used up.
  • Sprinkle bread crumb and cheese mixture evenly on top. Drizzle the top of the breadcrumbs with olive oil.
  • Bake for 45 minutes until heated through. Allow to rest for 20 minutes before serving.
  • Serve and enjoy!

Chef's Notes

Béchamel is a delicious and versatile sauce. Make some extra for casseroles, mac n’ cheese, scalloped potatoes and savoury pies!
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