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2 medium eggplants
1 28-oz. can crushed tomatoes
1 lb. box of lasagna
1 onion, diced
olive oil
2-4 cloves garlic, minced
1/2 to 3/4 lb. mozzarella cheese, sliced
oregano
salt & pepper
Sliced black olives (optional)
Saute the onion and garlic in a little olive oil until the onion
wilts. Add the tomatoes, salt and pepper, and oregano. Set it to
simmer (Colonel Calverly might add: and take off the scum).
Peel the eggplants and slice into thick rounds (between 1/4" and
1/2" thick). Brush these or drizzle with olive oil and brown
quickly in the broiler.
Spread a thin film of tomato sauce in a large (11x17-ish) baking
dish. Assemble alternating layers of lasagna and eggplant, with
sauce between each—ideally ending with a layer of lasagna pasta.
Pour any remaining sauce over the dish, cover with tin foil, and
bake at 350º for about 45 minutes.
Uncover the dish, layer it with the sliced olives (if you're using
them) and then mozzarella cheese. Bake an additional 15 minutes,
or until the cheese is lightly browned (you can finish it under
the broiler if need be.)
Source: Paul
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