Eggplant Lasagna Stacks #aubergine #glutenfree #quickandeasy

Did you cook the lasagna with the beef bolognese, from the recipe we posted on the blog ? In today's recipe I have used leftover beef bolognese that I have had stored in the freezer. I have replaced the gluten free pasta sheets with eggplant slices. This quick and easy recipe takes very little time and is as easy as assembling the lasagna stacks.

Ingredients:

2 cups Beef Bolognese, hot (Please check our recipe from Beef Lasagna if you do not have leftover fillings )
2 large Eggplants (Aubergine) - cut into 1cm crossway slices*
1 cup grated Mozzella/Cheddar Cheese
1/4 cup Parmesan Cheese
1/2 cup gluten-free Plain Flour
Chopped Parsley 

* This recipe can make 4 servings. Each serve uses 3 slices of eggplant. If the size of the eggplant is small, you may need extra eggplant.

Method:

Preheat oven to 210C
Pour some olive oil into a large pan, place on high heat. 
Lightly toss both sides of eggplant slices with flour, pan fry until golden brown on both sides. 
Place on the plate/tray lined with paper towel. Sprinkle with some salt. 
Repeat with all eggplant slices.
In a non stick baking tray (or line the tray with baking paper), place the 4 largest slices of eggplant on the tray. 
Place 2-3 tablespoons of beef bolognese sauce onto the eggplant slice.
Add little grated cheese on the top, cover with the medium size slice of eggplant and press it down slightly.
Repeat the bolognese sauce, the same as bottom one. 
For the third layer use smaller slices to build the stack. (This stops the stack collapsing and gives a nice pagoda shape after cooking). 
Add more bolognese and cheese on the top layer. 
Sprinkle with parmesan. 
Bake in the oven about 10 minutes or until cheese is melted and little brown.
Add chopped parsley and serve with fresh garden salad. 

Why not place all together on a large plate as a communal share plate.

Contact: lee.leehocklai@gmail.com