• 3 eggplants, sliced long ways
  • 3 garlic cloves, peeled and chopped
  • 4 sprigs of thyme, leaves picked
  • 1 fresh red chilli, finely sliced
  • 6 tablespoons olive oil
  • 800g organic tinned plum tomatoe
  • Balsamic vinegar
  • 1 bunch basil 150g cheddar cheese, grated
  • 2 handfuls parmesan cheese, grated
  • 6-8 fresh lasagne sheets

Author of this recipe

Trodan Produce - Supafresh

Trodan Produce - Supafresh

Grower / producer

I love the taste and the texture of salads! I sample our produce everyday.  I like my salads to contain as many different types of leafy vegetables for that extra flavour! Read more

The flavours in this lasagna are amazing, you can also compliment with a side salad!

Total votes: 671


Preheat oven to 200°C. Steam the eggplants over a pan of simmering water for 30 minutes, then flesh roughly. Slowly fry the eggplant, garlic, thyme & chilli in the olive oil for 10 minutes.

Add tomatoes, chopping them roughly with a wooden spoon, then add the balsamic vinegar and most of the basil leaves. Bring to the boil &and simmer for around 10 minutes until the sauce has reduced and thickened.
Spread layer of eggplant sauce in a large, shallow dish. Sprinkle cheddar and parmesan, then spread over a layer of lasagne sheets. Repeat once or twice more, or until dish is full.

Sprinkle with parmesan, basil leaves and a drizzle of olive oil. Place in the oven for 25 to 30 minutes until golden. Serve.

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