Eggplant and Leek Lasagne
3 medium eggplants (+/- 900 g) Kosher
sel
3 tbsp. olive oil
1 large onions, minced
4 cloves garlic, crushed
3 large tomatoes, chopped
2 tbsp. tomato paste
¼ cup basil, cut in fine strips
1 tbsp. margarine
2 leeks, chopped
2 tbsp. sugar
12 sheets lasagna, cooked
1 cup shredded gruyere cheese
Slice eggplant lengthwise
in ¼ inch thick slices. Place slices in a colander and
sprinkle with kosher salt. Let sit for 30 minutes. Rince in
cold water and let drain on paper towels. In a large frying
pan, heat olive oil and fry eggplant on each side until
golden. Set aside.
In the same pan, cook
onions and ½ of garlic until tender and lightly golden. Add
tomatoes, tomato paste and basil strips. Cook and thicken
for about 20 minutes. Place mixture un blender and mix until
smooth sauce. Set aside.
In the same frying pan,
melt butter and cook leeks and rest of garlic until tender.
Add sugar and let simmer for about 5 minutes until leeks
become golden brown.
Place 3 sheets of lasagna
in a greased 9x13 pirex baking dish. Lay eggplant slices
over pasta and cover with ¼ of the leeks, ¼ of the tomato
sauce and ¼ of the cheese. Repeat process for all 4 layers
and finish with cheese.
Bake in 350 degree oven for 50 minutes. |
