Eggplant, Tuna, and Red Bell Pepper Lasagna

Name: Eggplant, Tuna, and Red Bell Pepper Lasagna
Total time: 30 min
Ingredients: 1 unit red bell pepper; 1/2 unit onion; 2 handfuls mozzarella cheese; 2 small can canned tuna; 1/2 cup tomato sauce; 1 pinch salt; 3 tbsp olive oil; 1 unit eggplant

ekilu Team

“Have you ever tried making lasagna using slices of eggplant instead of pasta? It’s such a treat! To make this recipe, you’ll need one eggplant, one red bell pepper and a couple of cans of tuna. You’ll be amazed by just how good it is.”

ingredients

Difficulty

Easy

Time

30'

Fresh ingredients

red bell pepper

1 unit

onion

1/2 unit

mozzarella cheese

2 handfuls

eggplant

1 unit

Pantry ingredients

canned tuna

2 small cans

tomato sauce

1/2 cup

salt

1 pinch

olive oil

3 tbsp

Instructions

Wash and cut the eggplant lengthwise into about 1/2-inch-thick slices.

Heat some oil in a skillet and lightly fry the eggplant slices on both sides until the flesh softens. This should take about 10 minutes.

Heat a little olive oil in another skillet and lightly fry the onion and bell pepper over medium heat for 5–6 minutes, stirring often.

When the vegetables are soft, add the drained tuna and tomato sauce. Mix well to incorporate.

Cover the bottom of a suitable ovenproof dish with a layer of eggplant slices. Spread the eggplant with part of the filling and cover with another layer of eggplant slices. Spread a little tomato sauce over the top slice. You can make as many layers as you like until the filling is used up.

Feel free to finish by sprinkling a little grated cheese on top and melting under the oven broiler, about 5 minutes. The melted cheese topping absolutely makes this dish.