Ingredients
- 3 eggplants, sliced long ways
- 3 garlic cloves, peeled and chopped
- 4 sprigs of thyme, leaves picked
- 1 fresh red chilli, finely sliced
- 6 tablespoons olive oil
- 800g organic tinned plum tomatoe
- Balsamic vinegar
- 1 bunch basil 150g cheddar cheese, grated
- 2 handfuls parmesan cheese, grated
- 6-8 fresh lasagne sheets
Author of this recipe
The flavours in this lasagna are amazing, you can also compliment with a side salad!
Preparation
Preheat oven to 200°C. Steam the eggplants over a pan of simmering water for 30 minutes, then flesh roughly. Slowly fry the eggplant, garlic, thyme & chilli in the olive oil for 10 minutes.
Add tomatoes, chopping them roughly with a wooden spoon, then add the balsamic vinegar and most of the basil leaves. Bring to the boil &and simmer for around 10 minutes until the sauce has reduced and thickened.
Spread layer of eggplant sauce in a large, shallow dish. Sprinkle cheddar and parmesan, then spread over a layer of lasagne sheets. Repeat once or twice more, or until dish is full.
Sprinkle with parmesan, basil leaves and a drizzle of olive oil. Place in the oven for 25 to 30 minutes until golden. Serve.