Eggplant Lasagna with Homemade Tomato Sauce

Written by MjauOctober 29, 2018

When I was making this recipe, I posted it on my instagram stories. Someone wrote to me that eggplant lasagna is called parmigiana. Well ok thanks for the info, but that’s not the case for one I am making. However, it was so delicious. I just had my second plate as leftover lunch and I’m blown away by the simplicity yet amazing consistency and flavour of this dish.

🍆 Lasagna

Serves 2, about 30 min 

  • 1 big eggplant
  • 1 can crushed tomatoes
  • 3 medium to big tomatoes, diced
  • 1 yellow onion, diced
  • 1 clove garlic, diced
  • A couple of leaves fresh basil or 2 teaspoons dried basil or oregano
  • A splash (like 2 tablespoons?) balsamic vinegar
  • Coconut or olive oil, for frying
  • Half a medium sized block of vegan cheese, grated
  • 1 tablespoon of tomato paste or organic ketchup (optional for sweetness)
  • Salt and pepper, to taste

Make it like this:

  1. Dice your onion and garlic.
  2. Heat up the oil in a medium saucepan and add the onion. Let it fry for about 3 minutes on medium high heat, stirring occasionally. Dont let the onion burn cause it will taste bitter!!
  3. Add the garlic and fry for another minute while stirring 4 times or so.
  4. Time for the tomatoes, throw in your diced fresh ones and the canned ones too.
  5. Give it a good stir and bring to a boil.
  6. Reduce heat to medium low and add the basil, balsamic and tomato paste/ketchup.
  7. Let it boil for 15-20 min. Stirr no more than 2 times to make sure that it marries well.
  8. Turn your oven on 360°F (180°C).
  9. Slice your eggplant into thin (but not too thin) slices.
  10. Grate your cheese.
  11. Taste your tomato sauce and salt and pepper after your own preference. It should be done by now. If it’s too thin, add a little bit of arrowroot starch to thicken. Make sure you stir vigorously while adding it so it doesn’t form any lumps.
  12. Take the tomato sauce off the heat and be happy! You just made your very own tomato sauce so power to you!
  13. Start laying eggplant with tomato sauce in a lasagna pan (whatever you want that to be, I suggest a narrow and high one)
  14. When you are close to the top, stop and save whatever tomato sauce you have left, if any 😉 Tomato sauce is always a great thing to have in the fridge!
  15. Add the cheese and place it in the oven.
  16. Bake until it looks a little crisp on the top and test so a fork or knife and penetrate to the bottom easily, that’s about 20 to 30 min!
  17. Enjoy with a nice side salad 🙂