Ingredients
-
1 1/2 tablespoons lemon juice
-
3 teaspoons olive oil
-
1 (440 g) can tomato puree (or 15.5 oz )
-
1 (440 g) can tomatoes, drained and chopped (or 15.5 oz)
-
1 tablespoon finely chopped oregano
-
1 tablespoon chopped basil
-
1/2 teaspoon cayenne pepper
-
2 garlic cloves, crushed
-
1/2 cup dry breadcrumbs
-
1/2 cup grated parmesan cheese
-
1/2 cup ricotta cheese
-
1/2 cup grated mozzarella cheese
-
500 g eggplants, sliced lengthwise, unpeeled about 5mm thick (or 17.6 oz)
Instructions
- Preheat the griller.
- Combine the lemon juice and olive oil and brush it on the eggplant slices.
- Lay them in a single layer on a nonstick baking tray and grill both sides for about 3 minutes each or until golden brown.
- Preheat the oven to 180C degrees.
- In a bowl combine the tomato puree, tomatoes, oregano, basil, cayenne pepper and garlic.
- In another bowl combine the parmesan and breadcrumbs.
- Spoon one third of the tomato mixture into the base of a lasagne or casserole dish.
- Sprinkle with one third of the breadcrumb mixture and cover with a layer of eggplant.
- Spread half the ricotta cheese over the eggplant and continue to layer in the same order, ending with the breadcrumb mixture (in my case hopefully).
- Scatter the mozzarella cheese over the top and bake for about 45 minutes or until golden and bubbly.
- Serve with salad and crusty bread.