Egglant & Tomato Lasagne

250g lasagna sheets
1 chopped onion (pole to pole)
½ tbsp finely chopped garlic
3 chopped tomatoes (pole to pole)
1 can Italian skinless tomatoes
1 tsp baking powder
Handful of fresh oregano
3 large egg plants
Salt & pepper
Olive oil

Peel eggplants and cut into 1cm thin rings, salt with kosher salt, and let stand for about 25mins. Rinse off well, and place in oven tray, drizzle olive oil over the top and back at about 180C for 15 – 20 mins.

Get a pot ready of salted & oiled boiling water for the lasagna.

In the meantime, fry up onions until slightly opaque, add garlic. Do not let garlic burn!
Add tomatoes and half a cup of water, cover, to create more moisture, and soften the tomatoes.
Add canned tomatoes and cover again, cool for 5 minutes.
Add baking powder, it will fizz, keep uncovered and let cook for about 7 minutes.
Season to your liking, and half a handful of oregano, still keeping uncovered, let it cook for a further 10 minutes. It reduces slightly and becomes thicker.
Switch off and toss in the left over oregano. Let stand for about 10 minutes.

Cook lasagna sheets as if you were cooking spaghetti. I use about 3 sheets per person, otherwise it’s a little too much and your dish looks vulgar.

Once all is cooked, just put the dish together. Layer in a nice pasta bowl firs the lasagna, then eggplant, cover with a good dollop of sauce, and repeat.

Over the top, place a slice of eggplant, a very healthy dollop of sauce, and some parmesan cheese shavings over. Garnish with fresh oregano stalk.

Great vegetarian dinner!!

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