Eggplant Lasagna

Recipe by rainbowbrush
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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Preheat the oven to moderate 180°C.
  • 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.
  • 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.
  • 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.
  • Combine the cream and egg, and pour over the lasagne sheets and bake in oven 30 minutes.
  • Enjoy.
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