Recipe
Quick Eggplant Lasagna
Light eggplant lasagna with tomato, cheese and ham, tuna or meat, ready in about 20 minutes in the oven or air fryer.
- Preparation6 min
- Cooking15 min
- Total time21 min
- Servings1 serving
- DifficultyEasy
Ideal for a quick dinner or lunch, with all the nutritional benefits of vegetables, proteins and dairy. It is light yet nutritious, and a great way to get children excited about eating vegetables.
Ingredients
Check off the ingredients you have.
For the lasagna
For the filling (choose one)
Method
Prepare the eggplant
- Wash the eggplant and cut it into slices about 4 mm thick.
- Place them on a plate and microwave for 6 minutes, until soft.
Assemble the lasagna
- Grease an oven-safe or air fryer-safe dish with a little olive oil.
- Place a layer of eggplant and add tomato, the chosen filling and cheese.
- Repeat the layers until you run out of ingredients.
- Finish with a layer of eggplant covered with tomato and cheese to brown.
Cooking
- In air fryer: cook for 15 minutes at 200 °C.
- In oven: bake for 15 minutes at 200 °C (with 2 or 3 eggplants, for 20 to 25 minutes).
- Ready to enjoy! Serve with a fresh salad or toasted whole wheat bread.
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