Vegetable lasagne

Name: Vegetable lasagne
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg Aubergines; 12 TABLESPOONS Olive oil; 1 Onion; 3 Garlic cloves; 1/2 Bd. Thyme; 4 Stem(s) Parsley; 1 can(s) (850 ml) Tomatoes; 1 Bay leaf; 1 TABLESPOON Tomato paste; 1 TEASPOON Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g grated parmesan

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg Aubergines
12 TABLESPOONS Olive oil
1 Onion
3 Garlic cloves
1/2 Bd. Thyme
4 Stem(s) Parsley
1 can(s) (850 ml) Tomatoes
1 Bay leaf
1 TABLESPOON Tomato paste
1 TEASPOON Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g grated parmesan

Directions

1
Clean, wash and cut the aubergines into 1 cm thick slices. Fry them in 6 tbsp. hot oil on both sides until golden brown. Place on kitchen paper, prick more often with a fork. Cover with kitchen paper and let rest for about 45 minutes
2
Peel and finely dice the onion and garlic. Wash the herbs. Chop parsley. Fry onion and garlic in 2 tbsp. hot oil. Add tomatoes and juice and chop coarsely. Add herbs, tomato paste and sugar. Season with salt and pepper. Bring everything to the boil. Simmer open at low heat for about 30 minutes. Remove thyme and bay leaf. Puree the sauce if necessary. Stir in half the cheese. Season sauce to taste
3
Layer aubergine slices in a casserole dish like roof tiles, season with salt and pepper and cover with sauce. Sprinkle with the rest of the cheese and drizzle with 4 tablespoons of oil. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 20 minutes