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eggplant & tomato lasagne


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

Napolatana sauce ingredients:
750 gram crushed, peeled tomatoes
1 teaspoon garlic
1/4 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon chopped parsley

Main dish ingredients:
2 medium eggplants - sliced lengthways
1 cup grated cheese
2 teaspoons olive oil (for frying)


Method:


1. First make Napolatana sauce


2. Slice eggplants lengthways and fry


3. Lay sauce followed by egglplant lengthways topped with sauce and another layer of eggplant


4. Top with cheese


5. Bake in moderate oven until brown approx 15 minutes



Pairs Well With


Notes

I found this recipe while looking for cook ahead meals preparing for an extended visit by friends who happen to be vegetarian. I added 1/4 of a cup of dry white wine to the tomato sauce.

Tomato and Eggplant Lasagne

Chef: Lloyd Felsman - Kuranda Rainforest View Restaurant

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