Ingredients
- 0.25 tsp(s) Salt
- 0.25 tsp ground, Pepper
- 1 cup (8 fl oz), Water - Municipal
- 1 tbsp(s) Butter - Unsalted
- 1 tsp(s) Spices, rosemary, dried
- 1 tsp Oregano
- 1 tsp Smoked Paprika
- 1 tsp Spices, marjoram, dried
- 1 tsp ground, Spices, thyme, dried
- 10 g Cheese, cheddar, sharp, sliced
- 10 g Garlic, raw
- 100 g Eggplant, raw
- 180 g Tomatoes
- 20 g Cheese - Parmesan, shredded
- 30 g Red Onion
Instructions
- Wash the eggplant and tomatoes, then slice the eggplant into thin rounds.
- Thinly slice the tomatoes and set aside.
- Finely chop the red onion and garlic.
- In a small bowl, mix together marjoram, oregano, smoked paprika, thyme, and rosemary.
- Layer a slice of eggplant on a plate, followed by a slice of tomato. Sprinkle some of the herb mixture over the tomato.
- Add a small amount of chopped onion and garlic on top, then a couple of slices of cheddar cheese.
- Repeat the layers until all ingredients are used, finishing with a sprinkle of Parmesan cheese on top.
- In a small saucepan, melt butter over low heat and add the remaining herb mixture. Stir in water, salt, and pepper, and simmer for 5 minutes to create a herb-infused sauce.
- Pour the herb sauce gently over the assembled lasagna. Allow it to sit for a few minutes so the flavors meld together.
Nutrition Information
- Calories: 107
- Carbohydratecontent: 7
- Fibercontent: 2
- Sugarcontent: 3
- Sodiumcontent: 153
- Proteincontent: 5
- Fatcontent: 7
- Saturatedfatcontent: 4
- Monounsaturatedfatcontent: 2
- Polyunsaturatedfatcontent: 0
- Unsaturatedfatcontent: 2
- Transfatcontent: 0