Eggplant, Pepper and Halloumi Lasagna Recipe

Ingredients:

• 1 large eggplant, sliced and salted
• 2 red peppers, sliced
• 500g halloumi cheese, sliced
• 750g tomato pasta sauce
• 12-16 lasagna noodles, cooked according to package instructions
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 200C.
2. Heat olive oil in a pan. Add sliced red peppers and sauté for 5 minutes until tender.
3. In a separate pan, grill or fry halloumi slices until browned on both sides.
4. In the same pan, cook salted eggplant slices until browned on both sides.
5. In a separate bowl, mix the tomato pasta sauce, oregano, garlic powder, salt and black pepper.
6. In a 9×13 inch baking dish, spread a thin layer of tomato pasta sauce.
7. Add a layer of cooked lasagna noodles.
8. Add a layer of sautéed red peppers on top of the noodles.
9. Add a layer of browned eggplant slices on top of the peppers.
10. Add a layer of grilled or fried halloumi cheese on top of the eggplant.
11. Repeat these layers until you reach the top of the baking dish.
12. Finish with a layer of tomato pasta sauce on top.
13. Cover the baking dish with foil and bake for 30 minutes.
14. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
15. Let the lasagna cool for a few minutes before serving.

Verdict:

This Eggplant, Pepper and Halloumi Lasagna is a delicious vegetarian twist on the classic Italian dish. The combination of grilled halloumi, sautéed peppers and browned eggplant creates a flavorful and satisfying meal. Serve with a side salad for a complete and healthy dinner.