Eggplant Lasagna

veggie pasta

After a virus attacked my family over a week ago, I've been (more) on the look out for new dishes that are healthy. I've always loved vegetables since I was a kid and I am hoping that our son would come to love it, too. Here's a creamy recipe for an eggplant lasagna that I got in one of Del Monte Kitchenomic's mini recipe book. I have altered some of the ingredients and procedure to fit my family's preference.


4 pieces of medium eggplant (approx 350-400 grams)
3/4 bar of Magnolia Quickmelt cheese, shredded
3/4 cup of Japanese breadcrumbs
1 medium egg, slightly beaten
1 medium green bell pepper, diced
1 pouch (200g) Del Monte Carbonara sauce


1. Slice eggplants lengthwise into 4.

2. Dip eggplant on beaten egg and coat with breadcrumbs. Fry until golden brown. Set aside.
Sliced eggplant dipped in egg and covered with breadcrumbs

3. Prepare a deep dish (I used a 7.5x4x2.5 loaf pan).

4. Arrange half of fried eggplant slices to cover bottom of the pan. Season with a bit of salt and pepper.
Arrange eggplant in a pan. 

5. Spread half of Del Monte Carbonara sauce over eggplants. Top with half of cheese and bell peppers.

6. Repeat procedures 4 and 5 using the remaining ingredients.

7. Bake in oven at 350F for 12 minutes or until cheese melts.

Here you go! A creamy cheesy eggplant lasagna. I hope you can try it too!

- The carbonara sauce is salty. So be mindful of your salt when you season the eggplant.
- You can also have your dish microwaved. Just make sure you use a microwaveable dish
- If you don't own any oven, you can cook your lasagna in the pan you used to fry the eggplants. Just remove the oil from the pan before arranging. Cover and simmer for 3 minutes or until the cheese melts.


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