Italian Vegetable Lasagna
|Olive oil||1 Tablespoon|
|Black peppercorns||1⁄2 Teaspoon, crushed|
|Lemon juice||3 Tablespoon|
|Eggplant||1 Large, halved lengthwise and cut into 5 mm/1/4 in slices (Aubergine)|
|Wholemeal breadcrumbs||1 Ounce (1/2 Cup Or 30 Gram)|
|Parmesan cheese||3 Tablespoon, grated|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), crushed|
|Canned tomatoes||14 Ounce, drained and chopped (440 Gram 1 Tablespoon Juice Reserved)|
|Tomato puree||6 Fluid Ounce (3/4 Cup Or 185 Milliliter)|
|White wine||2 Tablespoon|
|Dried oregano||1 Teaspoon|
|Dried basil||1 Teaspoon|
|Cayenne pepper||1 Pinch|
|Ricotta cheese||6 Ounce (185 Gram)|
|Mozzarella cheese||3 Tablespoon, grated|
1. Combine olive oil, black peppercorns and lemon juice and brush over eggplant (aubergine) slices. Cook eggplant (aubergine) under a preheated medium grill for 3-4 minutes each side or until golden. Set aside.
2. Place breadcrumbs and Parmesan cheese in a bowl, mix to combine and set aside.
3. Heat a nonstick frying pan, add onion, garlic and reserved tomato juice and cook over a medium heat, stirring, for 5 minutes or until onion is soft. Add tomatoes, tomato puree, wine, oregano, basil and cayenne pepper and cook for 5 minutes longer.
4. Spread one-third of the tomato mixture over base of a 15x25cm/6x10in ovenproof dish. Top with 3 lasagne sheets, half the breadcrumb mixture and cover with a layer of eggplant (aubergine). Top with half the ricotta cheese. Repeat layers, ending with a layer of tomato mixture.
Sprinkle with mozzarella cheese and bake for 45 minutes.