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AUBERGINE LASAGNA

Stolen from a book, and my sister's specialty.

Recipe posted by

Ingredients

  • Vegetarian

TOMATO SAUCE:

  • 2 onions
  • 2-3 cloves of garlic
  • Olive oil
  • 2 cans of tomatoes (2X400g)
  • 2 tsp basil or oregano
  • 1tsp sugar or honey
  • Salt and pepper

LASAGNA:

  • 1 batch tomato sauce
  • Large garlic clove
  • 2 large eggplants (500g)
  • 1-2 tsp salt
  • 400g mozzarella
  • 1 fistful of Basil
  • 12 lasagne sheets
  • 200 ml full fat milk (or at least not fat-free)
  • 50 g grated parmesan (or more!)

Method

Serves: 4-5

  1. Rinse eggplants, cut off a bit at either end. Cut into 1/2 cm slices. Put in a colander, strew with salt to extract excess moisture.
  2. Put the slices on a baking sheet, bake in a hot (190°C) oven for 20 minutes until they have caught a bit of a tan.
  3. In a lasagne dish: Start with tomato sauce, then layer the ingredients. Top layer should be tomato sauce. Carefully pour milk in along the sides (not on top of the tomato sauce). Finally sprinkle over the parmesan.
  4. Bake in a 190-200°C oven for 40 minutes or so.

Please note:

While all of Nigella 's recipes are of course tested extensively, nigella.com do not test any of the community recipes, so cannot verify the results or answer queries concerning them.

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