Jump to product categories Jump to shopping cart Jump to navigation

Aubergine à la lasagne

/ 5
  • 3 portions
  • 30 minutes
  • Gluten free

Ingredients

  • aubergine 2-5
  • basil 1 bunch of fresh
  • chopped tomatoes 3 tins of
  • gluten-free plain flour 100 g
  • mozzarella balls 3
  • olive oil 3 tbsp
  • onion 2
  • parmesan 100 g
  • salt a pinch of
Gluten free

Method

Slice the aubergines, sprinkle with salt on both sides and let them „sweat“for half an hour. Heat the oil and fry the chopped onions. Add the tinned tomatoes and season with salt.  Cook until warmed through and set aside. Stir the chopped basil into the mixture.

Pat the aubergine slices dry, coat them in flour and briefly fry in oil. Place the slices on the bottom of a baking dish, pour over half the tomato mixture and top with sliced mozzarella. Repeat to add another layer. To finish, place the aubergine slices on top and scatter with parmesan. Bake in a preheated oven at 180°C for about 30 minutes.

Wishing you an enjoyable meal – the KetoDiet team.

Suitable as:

  • Print recipe

To leave a review, please log in.

Support

Keep an overview

Sign up for our newsletter and you'll know everything first.

By sending the e-mail, you give your consent to processing of your personal data