| | Eggplant Lasagna 8 ounces of lasagna noodles
1 medium eggplant, unpeeled and cut into 1/4 inch rounds
oil for frying
One 6 ounce can of tomato paste
1 cup of red wine
1/2 cup of hot water
1 clove garlic, peeled and crushed
1 teaspoon of basil
1 teaspoon turmeric
Salt and pepper to taste
2 cups of chopped green pepper
10 pitted black olives, chopped
1/2 cup of grated Parmesan cheese |
|
Cook the lasagna according to package directions. Fry eggplant on both sides in hot oil until tender. They cook quickly and absorb considerable oil, add more oil when needed. Drain eggplant on paper towels. Combine the tomato paste, wine, water, garlic, basil, turmeric, salt, and pepper, simmer for 5 minutes. Add green pepper and olives simmer for 5 minutes more. Preheat your oven to 350ºF. Arrange the lasagna in buttered shallow baking dish. Cover with layer of eggplant slices and several spoonfuls of sauce. Sprinkle with cheese. Repeat until all of the ingredients are used. Bake for 30 minutes. Remove from oven and serve. Serves 4 |
|
