Quick & Easy

Beef and eggplant parmigiana lasagne

When two classic dishes combine.
2H 50M

Parmigiana is an Italian dish made with a shallow or deep-fried sliced aubergine filling, layered with cheese and tomato sauce.

This tasty beef lasagne layers a flavourful beef mince sauce, pasta sheets and roasted eggplant for a vegged up version of the classic pasta bake.

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1.Preheat oven to 200°C/180°C fan-forced.
2.Heat oil in large frying pan; cook onion and garlic, stirring, until onion softens. Add beef; cook, stirring, until browned. Add wine, stock, sauce and paste; bring to the boil. Reduce heat; simmer, covered, 30 minutes, stirring occasionally. Uncover; simmer about 30 minutes or until thickened slightly; stir in basil.
3.Meanwhile, place eggplant on oiled oven tray; spray with oil. Roast about 20 minutes or until tender
4.Oil shallow 2.5-litre (10-cup) ovenproof dish. Cover base with lasagne sheets, cut to fit; top with about a third of the warm beef mixture, half the eggplant and ⅓ cup mozzarella cheese.
5.Repeat layering with remaining trimmed lasagne sheets, another third of the beef mixture, remaining eggplant and ⅓ cup mozzarella cheese. Finish with lasagne sheet. Spread remaining third of the beef mixture over lasagne; top with breadcrumbs, parmesan cheese and remaining mozzarella cheese. Bake, covered, 40 minutes
6.Preheat grill.
7.Uncover lasagne; place under grill until browned lightly. Stand 5 minutes before serving. nutritional

Fresh pasta is available from the refrigerated section of most supermarkets. You can use dried pasta instead of fresh, however, you will need to cook the lasagne for at least half an hour longer.


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