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Ingredients
Eggplant Lasagna
- Ingredients
- 4 Tbsps olive oil
- 800 grams Eggplant
- 3 cans Diced tomatoes
- 6 garlic cloves
- 1 tsp sugar
- salt
- peppers
- 1 Tbsp oregano
- 2 sprigs Basil
- 200 grams Whipped cream
- 250 grams fresh Parmesan
- 1 pkg Lasagne noodle (500 grams) (approximately 18 ounces)
- parsley (for garnish)
Soak the lasagna sheets in cold water.
Rinse the eggplant, peel and dice. Transfer to a colander, sprinkle with salt and let drain for 15-20 minutes. Mix the tomatoes with 3 peeled garlic cloves, sugar, oregano and basil leaves. Gently warm and purée. Season with salt and pepper.
Rinse the eggplant under cold running water, drain and sauté in olive oil with the remaining garlic cloves. Add the broth and simmer until the eggplant is softened. Season with pepper then purée. Grease a baking dish, line the base with lasagna then spread 2 tablespoons sour cream and 1/5 of the tomato purée over the lasagna. Add another layer of lasagna, 1/4 of the eggplant purée and sprinkle with cheese. Repeat this process 3 more times, ending with cheese. Bake in a preheated oven at 200°C (approximately 400°F) for about 40 minutes. Remove from the oven and let stand for about 10 minutes. Cut into pieces and garnish with parsley to serve.