Eggplant Aubergine Tomato And Leek Lasagna
This is a relatively simple vegetarian lasagna that has a sweet taste, and has a fabulous flavour. it's a great dish, totally delicious and even kids who are a little unsure of vegetables are won over by this.
Steps
Cut eggplants lengthways into 1 cm slices.
Place slices on colander , sprinkle with salt , stand 30 minutes.
Rinse slices under cold water , drain on absorbent paper.
Cook eggplant in batches , in heated oil large pan until softened and browned both sides.
Cook onion and half the garlic in the same pan , stirring , until onion softens.
Stir in tomato , paste and basil.
Simmer , uncovered , about 20 minutes , or until thickened slightly.
Blend or process tomato mixture until just combined.
Heat margarine in same pan , add leek and remaining garlic.
Cook , stirring , until leek is soft.
Add sugar.
Cook , stirring , about 5 minutes or until leek is browned lightly , remove from heat.
Cut 1 lasagne sheet to cover base of oiled deep 19cm square ovenproof dish.
Place in position.
Top with 1 / 4 of the eggplant , 1 / 4 of the leek mixture , 1 / 4 of the tomato mixture and 1 / 4 of the cheese.
Repeat layers 3 times , ending with cheese.
Bake , uncovered , in moderately hot ov.
Ingredients
eggplants, salt, brown onion, garlic cloves, tomatoes, tomato paste, fresh basil leaf, low-fat margarine, leeks, sugar, fresh lasagna noodles, low-fat cheddar cheese