Eggplant Lasagne

Directions

1. 1
   Heat 1/4 cup olive oil in a large saucepan; add the garlic; cook over low heat for 2 minute until tender and slightly browned.
2. 2
   Add the tomato puree: Season to taste and simmer for 10 minutes.
3. 3
   Slice the peeled eggplant evenly into 1/2 cm (0.5mm) thick slices.
4. 4
   Cook the eggplant in batches in the remaining olive oil until golden.
5. 5
   Drain well on paper towel.
6. 6
   Combine the mozzarella cheese, breadcrumbs and parmesan cheese.
7. 7
   Place 1/2 cup of the tomato puree in bottom of 30cm x 25cm baking dish.
8. 8
   Cover with a single layer of cooked eggplant.
9. 9
   Drizzle over another 1/2 cup of tomato puree, and sprinkle with 1/2 cup of the mixture.
10. 10
    Repeat layers, finishing with the breadcrumbs.
11. 11
    Bake for minutes at 180C until golden brown and cooked through.