Eggplant Lasagna

Name: Eggplant Lasagna
Ingredients: 2 medium eggplants; 2 teaspoons salt; 3 tablespoons oil; 1 small onion, finely chopped; 2 garlic cloves; 850 g tomatoes, chopped (cans); 1/4 cup basil, roughly chopped; 1/4 cup white wine; 250 g whole wheat lasagna noodles, sheets, wholemeal; 50 g mozzarella cheese, sliced; 1 1/4 cups cream; 1 egg, lightly beaten; 1/2 cup parmesan cheese; 3/4 cup whole wheat breadcrumbs

14 ingredients

7 steps

Ingredients

2 medium eggplants
2 teaspoons salt
3 tablespoons oil
1 small onion, finely chopped
2 garlic cloves
850 g tomatoes, chopped (cans)
1/4 cup basil, roughly chopped
1/4 cup white wine
250 g whole wheat lasagna noodles, sheets, wholemeal
50 g mozzarella cheese, sliced
1 1/4 cups cream
1 egg, lightly beaten
1/2 cup parmesan cheese
3/4 cup whole wheat breadcrumbs

Directions

1

Cut eggplants into 1 cm thick slices. Place on absorbent paper in a single layer and sprinkle with salt. Allow to stand for 30 minutes.
2

Preheat the oven to moderate 180°C.
3

Blot eggplant dry with absorbent paper. Place eggplant in a single layer on a lightly greased baking try. Brush tops with a little of the oil. Bake for 30 minutes or until the eggplant is just tender, turning once during cooking.
4

Heat remaining oil in a pan, add onion and garlic, cook over a low heat for 3-4 minutes or until onion is tender. Add tomato pieces, basil and wine. Simmer, uncovered, for 10 minutes, stirring occasionally.
5

To assemble Lasagna: Preheat oven to moderate 180°C, lightly grease a 30cm x 20cm x 6cm baking dish. Arrange a few sheets of lasagne over the base of dish. Place eggplant slices in a single layer over the lasagne sheets. Top with half the tomato mixture, then add another layer of lasagne.
6

Combine the cream and egg, and pour over the lasagne sheets and bake in oven 30 minutes.
7

Enjoy.