Eggplant Lasagna and Garlic Bread Workshop

Prepare a wholesome eggplant lasagna paired with homemade garlic bread.

How to Make it

1. Over medium heat, heat up ~2 Tbsp of olive oil in a pot and sauté your diced onion and garlic until lightly browned and translucent.
2. Add the tomato passata and cook out for 12–15 minutes. Season with salt & pepper to taste. Set aside once done.
3. Slice the eggplants lengthways (2cm thick) and season both sides lightly with salt.
4. Place into a colander vertically to drain and set aside for 15 minutes. Pat dry with a clean kitchen towel.
5. In a large fry pan, over medium-high heat, heat up your oil and sear the eggplant slices in batches, careful to not overcrowd the pan.
6. Slice mozzarella into 2cm thick rounds.
7. In an oven-safe casserole dish or aluminum dish, start by spreading some of the tomato sauce to coat the bottom lightly, then add slices of the cooked eggplant to completely cover the bottom.
8. Next, add some of your mozzarella cheese, basil leaves, and grated parmesan.
9. Continue layering until all your eggplant is used up (make sure the last layer is just parmesan + breadcrumbs).
10. GARLIC BREAD: Preheat the oven to 425°F/220°C and line a large baking sheet with parchment paper or foil.
11. Slice bread in half lengthwise and place on a large baking sheet, cut sides up.
12. In a medium bowl, mix butter, garlic, parsley, and salt together until well combined. Spread evenly over cut side of bread.
13. Bake for 10–15 minutes or until slightly golden brown on the edges.