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🍝 Whole Grain Lasagna with Eggplant

417 kcal · 30 min · 4 servings

Ingredients

• 2 eggplants
• salt
• 1 onion
• 1 clove of garlic
• 3 tbsp olive oil
• 2 tbsp tomato paste
• 100 ml red wine
• 500 g chunky tomatoes (can)
• 1 tbsp thyme
• pepper (from the mill)
• 3 tbsp butter
• 3 tbsp whole wheat flour
• 0.75 l milk (1.5% fat)
• 1 pinch nutmeg
• 9 whole wheat lasagna sheets
• 50 g parmesan
• 100 g mozzarella
• 2 sprigs basil

Instructions

1. 1. Rinse the eggplants under running water.
2. 2. Remove the green stem attachment at the top of the eggplant.
3. 3. Cut the eggplant horizontally in the middle.
4. 4. Cut the halves into round slices.
5. 5. Sprinkle the slices generously with salt.
6. 6. Let the salted slices stand for thirty minutes.
7. 7. Peel the onion and the garlic clove.
8. 8. Chop the onion and garlic very finely.
9. 9. Heat two tablespoons of oil in a pan.
10. 10. Sauté the onion and garlic mixture until soft.
11. 11. Stir the tomato paste into the vegetables.
12. 12. Fry the tomato paste briefly.
13. 13. Deglaze the pan with red wine.
14. 14. Add the tomatoes to the sauce.
15. 15. Let the sauce simmer for about ten minutes.
16. 16. Season the sauce with thyme, salt, and pepper.
17. 17. Pat the eggplant slices dry with a kitchen towel.
18. 18. Heat the remaining oil in a second pan.
19. 19. Fry the eggplant slices on both sides until golden brown.
20. 20. Remove the fried eggplants from the pan.
21. 21. Melt the butter for the Béchamel sauce in a pot.
22. 22. Stir the flour into the melted butter.
23. 23. Let the flour mixture sweat briefly without browning.
24. 24. Pour in the milk while stirring constantly.
25. 25. Let the sauce simmer on low heat for five to ten minutes.
26. 26. Season the Béchamel sauce with salt, nutmeg, and pepper.
27. 27. Spread a thin layer of Béchamel sauce on the bottom of the baking dish.
28. 28. Place a layer of whole grain lasagna sheets on the sauce.
29. 29. Distribute a layer of tomato sauce over the lasagna sheets.
30. 30. Place a layer of fried eggplants on top.
31. 31. Add a layer of Béchamel sauce on top.
32. 32. Repeat the layers until all ingredients are used up.
33. 33. Finish the lasagna with a layer of eggplants.
34. 34. Put the remaining Béchamel sauce on top.
35. 35. Grate the Parmesan finely.
36. 36. Slice the mozzarella.
37. 37. Place the mozzarella slices on the lasagna.
38. 38. Sprinkle the grated Parmesan over the lasagna.
39. 39. Bake the lasagna in the preheated oven at one hundred eighty degrees Celsius (convection: one hundred sixty degrees Celsius; gas: level two to three) for about forty-five minutes.
40. 40. Wash the basil under running water.
41. 41. Shake the basil dry.
42. 42. Pick the leaves off the stems.
43. 43. Remove the finished lasagna from the oven.
44. 44. Let the lasagna rest for five minutes.
45. 45. Sprinkle the fresh basil over the lasagna.
46. 46. Serve the lasagna.

Nutrition per serving

• kcal: 417
• Protein: 17 g · Fett/Fat: 21 g · Carbs: 37 g