Savor this quick and easy vegetarian recipe.
INGREDIENTS
- 1 western style Eggplant (long and wide)
- 1 cup Bread crumbs
- 2 beaten Eggs
- 1 cup Flour
- 6 Lasagne noodles
- 2 jars Bolognese sauce
- 1 cup grated Parmesan
- 2 balls fresh Mozzarella, sliced
- Sea salt
- Dried Oregano
- Black pepper
- Sunflower oil (or other neutral oil)
- Olive oil
METHOD
- Preheat oven 190 C
- Cook lasagna noodles. When they’re done, lay them out individually and keep moist with damp towel (undercook by 2 min)
- Slice eggplant lengthwise into pieces 1cm wide, enough for each noodle
- Lay out flour, egg and breadcrumbs into separate dishes to form an assembly line
- Mix 1/4 cup of parmesan cheese and dried oregano into breadcrumbs
- Coat each eggplant slice with flour, egg and finally breadcrumbs
- Shallow fry each slice until golden and crispy
- Take an eggplant slice, place on top of a lasagna noodle and top with 2-3 slices of fresh mozzarella and create a loose roll
- Repeat with each lasagna noodle
- Line oven safe dish with 1 jar of heated Bolognese sauce
- Nestle rollups into the sauce side by side
- Top with another jar of heated Bolognese sauce, fresh mozzarella and parmesan
- Bake in oven for 25 min—Enjoy!
