Eggplant, Kale and Feta Lasagne

So this one will be a polarising recipe! People tend to love or hate eggplant so if you’re one of the haters, this one isn’t for you sorry!

For the lovers, there is plenty of eggplant goodness! Layered up with lasagne sheets, crushed tomatoes, kale and feta this is perfect for dinner or in my case, work lunches!

This one is so easy I’m going to jump straight into it! Recipe conveniently vegetarian for those interested!

Eggplant, Kale and Feta Lasagne (serves 4)

What you’re going to need

1 medium eggplant, sliced thinly into circles (5mm)

1 cup kale, roughly chopped into small pieces

100 g Danish feta

6 lasagne sheets (I used San Remo)

1 tin tomatoes (whole, peeled Italian tomatoes)

tasty/cheddar cheese, grated

salt and cracked black pepper to season

Method

  1. Preheat oven to 200 degrees Celcius
  2. In a large measuring jug, add the tin tomatoes. Crush using a stick blender until it becomes a chunky liquid. Add the kale, mix through and set aside.
  3. Heat up some olive oil in a medium sized frypan. Cook the eggplant until it is almost fully cooked. Set aside.
  4. In a large square baking dish, start with 2 lasagne sheets on the bottom. Next, add a layer of eggplant and pour half of the tomato and kale mixture over the top. Spread evenly. Crumble feta evenly across the top then season with salt and pepper. Repeat. For the third layer (the top), place the last two lasagne sheets and then add the grated cheese evenly.
  5. Place in the oven with dish covered in foil for 45 minutes. When there is 10 minutes to go, remove the foil to get crispy golden cheese on the top.
  6. Serve immediately or allow to cool completely before storing for work lunches.*

*This recipe is freezer friendly.

Eggplant Stack with Chunky Tomato Sauce

So eggplant seems to be one of those vegetables where people either love it or hate it. Well, let’s just say I’m definitely on the love team. It just has this unique flavour and texture that no other vegetable has and I just feel that it is really under appreciated (or maybe it’s just the people I know…) Anyway, killing two birds with one stone here because 1. I haven’t actually cooked with eggplant personally as my Dad is the main chef at home and 2. The theme for the Masterchef Australia competition this week is Eggplant so I definitely had to try create something! Just a few simple ingredients put together and you’ve got a match made in heaven. This one probably took about 30 minutes all up so very straight forward! Total cost for this meal I’d say is approximately $4 per serving! Here’s what I did

Eggplant Stack with Chunky Tomato Sauce 

What you’re going to need

1 eggplant, sliced approximately 0.5 cm thick (mine yielded 12 slices)

1 tablespoon olive oil

pinch sea salt

Tomato sauce

1 tin diced Italian tomatoes

4 mushrooms, sliced

1/2 teaspoon ground oregano

1/4 teaspoon brown sugar

salt and pepper, to taste

Herbed crumb

3 slices stale bread

1/2 teaspoon mixed herbs

light drizzle olive oil

pinch salt (optional)

Method

My recommendation is to get your sauce going first. I wanted this to be quite thick and chunky for serving in order to preserve the defined layers. 

1. Preheat oven to 200 degrees Celcius

2. In a small frypan/saucepan on a medium heat, add your tomatoes. Once this starts to warm through, add the sugar, oregano and seasoning. Once combined and simmering away, add the mushrooms and stir them through ensuring they are coated completely with the sauce. Reduce the heat to low and leave to simmer away whilst you prepare the other elements

3. For the eggplant, place the slices on a lined baking tray. Using a pastry brush, brush a light coat of olive oil onto each slice making sure not to drench them. Sprinkle some salt over the top. Place in the oven on the middle shelf. Cook for about 15-20 minutes

4. For the crumb (please make your own they taste so much better than packet crumbs), add the bread to a food processor or pulse blender and process until a thick crumb is established (you don’t want it to be too fine)

5. Sprinkle onto a lined baking tray and drizzle with a little bit of oil .Sprinkle the herbs. Place on the top shelf in the oven

6. By the time the crumbs are in the oven, the eggplant will be getting pretty close to ready. Stir your sauce to make sure it’s thickening up nicely (if you’re finding that it’s not, add 1/2 teaspoon cornflour). Crumbs will take about 5-10 minutes

7. Once all your elements are good to go, it’s time for the assembly! Place your first slice of eggplant on the plate. Spoon some sauce (not a heaped spoon otherwise major spillage is going to happen) and then repeat! Stack as high as you’re willing to go! Top with crumbs and voila!

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