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🍝 Oven Eggplant Pepper Lasagna

268 kcal · 30 min · 4 servings

Ingredients

• 4 red bell peppers
• 4 tbsp olive oil
• 3 eggplants
• salt
• 1 onion
• 1 garlic clove
• 800 g peeled tomatoes (can)
• pepper
• 150 g hard cheese (1 piece; e.g. Pecorino, Parmesan)

Instructions

1. 1. Wash the peppers thoroughly.
2. 2. Cut the peppers in half lengthwise.
3. 3. Remove the seeds and stems.
4. 4. Place the pepper halves skin-side up on a baking sheet lined with parchment paper.
5. 5. Brush the peppers with one tablespoon of oil.
6. 6. Preheat the oven.
7. 7. Grill the peppers in the preheated oven for about 10 minutes.
8. 8. Remove the peppers from the oven when the skin blisters.
9. 9. Place the hot peppers under a damp kitchen towel.
10. 10. Let the peppers cool down inside the towel.
11. 11. Wash the eggplants.
12. 12. Remove the green stem end of the eggplants.
13. 13. Slice the eggplants lengthwise into 5 to 6 millimeter thick slices.
14. 14. Salt the eggplant slices.
15. 15. Let the salted slices stand for about 10 minutes.
16. 16. Remove the charred skin from the cooled peppers.
17. 17. Pat the eggplant slices dry with a kitchen towel.
18. 18. Heat two tablespoons of oil in a grill pan.
19. 19. Fry the eggplant slices in batches over high heat.
20. 20. Brown each side of the eggplants for about 2 minutes.
21. 21. Peel the onion.
22. 22. Peel the garlic.
23. 23. Dice the onion and garlic finely.
24. 24. Heat the remaining oil in a pot.
25. 25. Sauté the onion and garlic in it over medium heat until translucent.
26. 26. Add the tomatoes to the pot.
27. 27. Crush the tomatoes slightly into the sauce.
28. 28. Let the sauce simmer on low heat for about 15 minutes.
29. 29. Season the sauce with salt and pepper.
30. 30. Grate the cheese in the meantime.
31. 31. Spread some tomato sauce in a baking dish.
32. 32. Place eggplant slices on the sauce.
33. 33. Place pepper slices on the eggplants.
34. 34. Coat everything with tomato sauce.
35. 35. Sprinkle the layer with some cheese.
36. 36. Add more eggplant slices on top.
37. 37. Repeat the layers until all ingredients are used.
38. 38. Sprinkle the final layer of eggplants with the remaining cheese.
39. 39. Bake the lasagna in the preheated oven at 225 degrees (convection 200 degrees; gas: level 3–4).
40. 40. Bake the lasagna for about 25 minutes.

Nutrition per serving

• kcal: 268
• Protein: 13 g · Fett/Fat: 16 g · Carbs: 18 g