Eggplants make delicious lasagna, but traditional methods usually involve slicing and frying them in copious quantities of oil. Here, they are diced and simmered with flavouring ingredients to make a rich, zesty sauce.
Eggplants do not have a strong flavour, but absorb other flavours in a dish well. They add ‘bulk’ for very few kilojoules.
Pureed cottage cheese makes a creamy base for a delicious low-fat lasagna topping.