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AUBERGINE LASAGNA

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Serves: 4-5

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  • Vegetarian
What does this mean?

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

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Ingredients

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for the tomato sauce

  • 2 onions
  • 3 cloves garlic
  • olive oil
  • 2 tins tomatoes (400g tins)
  • 2 teaspoons fresh basil (or oregano)
  • 1 teaspoon sugar (or honey)
  • salt
  • pepper

for the lasagna

  • 1 batch tomato sauce
  • 1 clove garlic (large)
  • 2 large aubergines (500g)
  • 2 teaspoons salt
  • 400 grams mozzarella
  • 1 handful fresh basil
  • 12 sheets lasagne sheets
  • 200 ml milk (full fat)
  • 50 grams Parmesan cheese (grated)

Method

  1. Rinse aubergines, 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.

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  • Didn't add any extra salt like the lasagne part says because the aubergine already had a whole lot of salt on it, also didn't add extra garlic because it had enough in the sauce. Used three layers of lasagne with aubergine and ribbons of carrot and courgette. Turned out really lovely =]

    Posted by zeekidvicious on 28th Jan 2012 at 6.44