Date Night

Name: Eggplant Lasagna with Vodka Napoli Sauce
Prep time: 30 min
Cook time: 70 min
Ingredients: 3 large eggplants (sliced 1cm thick (lengthwise)); Olive oil (salt, pepper (for roasting)); 400 g mozzarella (shredded); 200 g ricotta; 100 g parmesan (grated); 1 bunch fresh basil (leaves torn); 2 tbsp olive oil; 1 onion (finely diced); 3 garlic cloves (minced); ½ tsp chili flakes; 1 can (400 g whole peeled tomatoes, crushed); 3 tbsp tomato paste; 60 ml vodka; 150 ml heavy cream; Salt (pepper, extra fresh basil)

Recipe

Eggplant Lasagna with Vodka Nap Sauce & Basil (No Pasta)

Dinner

Servings

Prep Time 30

Cook Time 1 10

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Layers of roasted eggplant, fresh basil, and three cheeses baked with a creamy vodka-tomato sauce — a rich, pasta-free take on lasagna.

Ingredients

Lasagna

3 large eggplants sliced 1cm thick (lengthwise)
Olive oil salt, pepper (for roasting)
400 g mozzarella shredded
200 g ricotta
100 g parmesan grated
1 bunch fresh basil leaves torn

Vodka Nap Sauce

2 tbsp olive oil
1 onion finely diced
3 garlic cloves minced
½ tsp chili flakes
1 can 400 g whole peeled tomatoes, crushed
3 tbsp tomato paste
60 ml vodka
150 ml heavy cream
Salt pepper, extra fresh basil

Method

Roast Eggplant – Heat oven 200°C. Brush slices with oil, season, roast 20–25 min until golden and tender, flipping halfway.
Make Vodka Sauce – Sauté onion + garlic in oil until soft. Add chili flakes, tomato paste, cook 2 min. Stir in crushed tomatoes, simmer 15 min. Add vodka, simmer 5 min. Stir in cream, season, finish with basil.
Assemble – In a greased baking dish: spread sauce → roasted eggplant layer → ricotta/mozzarella/parmesan mix → torn basil → repeat. Keep layering until ingredients are used. Finish with sauce + mozzarella/parmesan.
Bake – Cover with foil, bake 30 min at 180°C. Remove foil, bake another 15–20 min until bubbling and golden. Rest 10 min before serving.