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Looking for a flavourful and hearty vegetarian dish that’s also gluten-free? Look no further than our Eggplant Lasagne with Baby Spinach and Thyme. This delightful recipe replaces traditional pasta sheets with savoury eggplant slices, creating a mouthwatering lasagne that’s perfect for both mid-week family dinners and special occasions. Plus, for our vegan friends, we’ve included alternatives to make this recipe entirely plant-based. So, roll up your sleeves and let’s dive into the kitchen!

Tips for Perfect Eggplant:

Before we delve into the recipe, let’s address the potential challenges of working with eggplant. If not prepared correctly, it can be bitter and spongy. To overcome this, follow our tip to sweat the eggplant slices with generous salting. This process not only removes bitterness but also helps soften the eggplant, ensuring a more delectable result.

Pro-Tip: Use the Toothpick Method for stronger oils like thyme, oregano, rosemary, black pepper, and ginger. This method allows for better control over the amount of oil added, enhancing the dish’s overall flavour.