Eggplant Lasagne

Eggplant lasagne topped with pistachios and basil

Eggplant lasagne topped with pistachios and basil

This dish came about by accident. Originally I wanted to make Green Kitchen Stories’ Involtini di Melanzane, or rolled stuffed eggplant, because I had tomato sauce left over from a couple of nights before. But it turns out I am awful at slicing eggplant. You have to slice the eggplant very thinly, but mine were uneven and all but a few weren’t the entire length of the eggplant. Because the eggplant needs to be grilled in the oven before rolling, I had an idea for making lasagne after seeing the slices laid out in a casserole dish. So instead of pasta, I used the eggplant slices! Mmm…it turned out very well!

My awful eggplant slices

My awful eggplant slices

 

The filling - quinoa, goat cheese, pistachios, oregano, green onions, garlic, and capers

The filling – quinoa, goat cheese, pistachios, oregano, green onions, garlic, capers, and an egg

 

Layering

Layering the grilled eggplant

 

Quinoa stuffing

Quinoa stuffing

 

Topped with tomato sauce and goat cheese, ready to go into the oven

Topped with tomato sauce and goat cheese, ready to go into the oven

 

And fresh out of the oven!

And fresh out of the oven!

 

More vegetarian dishes:

2 thoughts on “Eggplant Lasagne

  1. This looks absolutely glorious! I’ve been dying to experiment with eggplant a little, and this is absolutely perfect. I’m definitely going to have to give this a go & I’ll let you know how it turns out! Thanks for sharing 🙂

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