Eggplant Lasagna (vegetarian)

 Ingredients
1 large eggplant, sliced ½ cm thick
1 large onion, diced
2 large tomatoes, chopped
5-6 cloves of garlic, crushed
1 cup boiled chickpeas
¾ cup cottage cheese
¼ cup parmesan powder
6-7 Cheddar cheese slices
1 tbsp + dry basil
Olive oil
Salt pepper to taste


Sprinkle salt on eggplant slices and keep aside for 10 mins to draw out water. Dab dry with a napkin.
 Drizzle olive oil over each slice, sprinkle little salt and pepper and bake on a greased tray for 15 mins.

 Heat oil in a pan and sauté onions until golden in colour.

 Add tomatoes, chickpeas, garlic cook to make a sauce. Crush the chickpeas with the back of a spoon.
  Add 1 tbsp basil, salt and pepper. Mix well.
 To construct lasagna, place half of the eggplant slices in a greased dish.
 Spread a layer of half of crumbled cottage cheese and half of the parmesan. Sprinkle pepper and basil over it.

 Cover the cheese with half of the chickpea sauce

 Top it with cheese slices. Repeat the layers ending with cheese slices on the top.

 Bake in the microwave for 15 mins or until the cheese turns golden and crispy.
Enjoy hot as dinner!

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