Tomato and Eggplant Lasagne |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Adapted from the recipe by Lloyd Felsman - Kuranda Rainforest View Restaurant Ingredients:
750 g crushed peeled tomatoes |
1 teaspoon chopped garlic |
1/4 teaspoon basil |
1/4 teaspoon oregano |
1/4 teaspoon chopped parsley |
2 medium eggplants, sliced lengthways |
1 cup grated cheese |
2 teaspoons olive oil |
Directions:
1. First makeup the sauce .
2. Slice eggplants lengthways and fry in the olive oil.
3. Lay sauce followed by eggplant lengthways topped with sauce and another layer of eggplant.
4. Top with cheese.
5. Bake in moderate oven until brown for approximately 15 minutes.
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