Homemade Eggplant Lasagna – A Comforting Twist on a Classic

There’s something special about baked dishes fresh from the oven. This eggplant lasagna is one of those comforting recipes that feels both hearty and homemade. Instead of traditional pasta sheets, thinly sliced eggplant and potatoes are used to create beautiful layers packed with flavor.

Preparation Time

20 minutes

Cooking Time

20 minutes

Serves

3–4

Ingredients

Spices:

Salt, turmeric, black pepper, garam masala, coriander powder, chilli powder

Main Ingredients:

Chicken breast

Eggplant

Potato

Ginger

Garlic

Onion

Green chili

Tomato

Cheese

Method

1. Season the chicken breast with salt and black pepper. Boil until fully cooked. Once done, shred the chicken and keep it aside.

2. Slice the eggplant and potato thinly. Add a little salt and spice mix to lightly marinate them. After an hour, fry the slices in oil.

3. Heat a pan, and sauté chopped ginger, garlic, and green chilli until fragrant. When the color starts to change, add the onions and sauté. 

4. Add chopped tomatoes and cook until soft and slightly thick.

5. Separate the extra oil and add the spices. Then add the shredded chicken.

6. Mix well and cook for a few minutes until everything is well combined.

7. In a bowl combine cheese, salt and pepper.

8. In a baking dish, start layering with eggplant slices then the cheese mixture and then add a layer of the chicken mixture. Repeat the layers, making sure the top layer is eggplant.

9. Add the cheese mixture evenly on top.

10. Bake in a preheated (3-5 min) airfryer at 180°C for about 10 minutes or until the cheese melts and the top looks slightly golden.

Serve warm.