AMIEs EGGPLANT Lasagne

Name: AMIEs EGGPLANT Lasagne
Total time: 3600 s
Yield: 8 servings
Cuisine: American
Ingredients: 1/2 cup olive oil; 1 large onion, finely diced; 2 clove garlic. finely chopped; 1 can 400 grams whole peeled tomatoes, coarsely chopped; 3 tbsps. tomato paste; 2 tbsps. finely chopped oregano; 2 tbsps. chopped basil; 1 salt and freshly ground black pepper; 4 large eggplants, trimmed and cut lenghtways into 1-cm thick slices; 300 grams grated parmesan; 200 grams buffalo mozzarella, torn

buonissimo!!!

buonissimo!!!

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Ingredients

1 hour

8 servings

1/2 cupolive oil
1 largeonion, finely diced
2 clovegarlic. finely chopped
1 can400 grams whole peeled tomatoes, coarsely chopped
3tbsps. tomato paste
2tbsps. finely chopped oregano
2tbsps. chopped basil
1salt and freshly ground black pepper
4 largeeggplants, trimmed and cut lenghtways into 1-cm thick slices
300 gramsgrated parmesan
200 gramsbuffalo mozzarella, torn

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Steps

1 hour

1

Heat 2 tablespoon of oil in a large, heavy-based saucepan over low-medium heat. Add the onion and garlic, saute until softened. Add the tomatoes, tomato paste and herbs, and stir to combine. Gently simmer for 15-20 minutes, until thickened slightly and flavors have developed. Season with salt and pepper.
2

Preheat the oven to 180°C (360°F). Lightly grease a deep 23-cm ovenproof dish
3

Heat a large frying pan over medium-high heat. Cook the eggplant sliced for 1-2 minutes on each side, until golden brown.
4

Spread a thin layer of sauce in the base of the prepared dish. Cover with the layer of the cooked eggplant and a sprinkling of mozzarella and grated parmesan followed by a layer of sauce. Continue the layers, finishing with the sauce.
5

Scatter with mozzarella and cook for 35-40 minutes, until the top is golden-brown.