Aubergine Eggplant Lasagne Recipe
Ingredients
| Aubergines | 2 Medium | |
| 30-45 ml / 2-3 tbsp water | ||
| 6 sheets spinach lasagne salt | ||
| Oil | ||
| Tomato Sauce | ||
| CHEESE SAUCE | ||
| 3 tbsp / 40 g/ 1 1/2 oz butter or margarine | ||
| 1/3 cup / 40 g / 1 1/2 oz flour | ||
| 1 1/4 cups / 300 ml / 1/2 pt milk | ||
| 1/2 cup / 50 g / 2 oz Edam cheese, grated | ||
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
Slice the aubergines (eggplant). Arrange them in a deep oblong dish, in which you will cook the finished lasagne. Add the water, cover with vented cling film (plastic wrap) and cook for 7 minutes, rearranging once, until tender. Drain and set aside.
Put the lasagne in a large deep pot and pour over enough boiling water to cover. Add salt and a few drops of oil to stop the pieces sticking together. Cover and cook for 12 - 15 minutes, until done.
Drain the lasagne, rinse thoroughly under running cold water and drain again. If you omit this step you are liable to be left with a soggy mass of unmanageable pasta. Lay the sheets to dry on a tea (dish) towel. (Don't use kitchen paper (paper towels) - they will stick.)
To make the cheese sauce, put the butter or margarine in a bowl and cook for 1 minute. Stir in the flour and pour on the milk. Cook for 3 minutes, whisking after each minute. Stir in the cheese. Cook for a further minute and whisk again. Season to taste with salt and pepper.
To assemble the dish start with a layer of aubergines, then cover with tomato sauce, a layer of pasta and a layer of cheese sauce. Continue until all the ingredients are used up, finishing with a layer of cheese sauce.
Heat through in the microwave, or in a conventional oven or under the grill (broiler) if you want the top to brown.
Put the lasagne in a large deep pot and pour over enough boiling water to cover. Add salt and a few drops of oil to stop the pieces sticking together. Cover and cook for 12 - 15 minutes, until done.
Drain the lasagne, rinse thoroughly under running cold water and drain again. If you omit this step you are liable to be left with a soggy mass of unmanageable pasta. Lay the sheets to dry on a tea (dish) towel. (Don't use kitchen paper (paper towels) - they will stick.)
To make the cheese sauce, put the butter or margarine in a bowl and cook for 1 minute. Stir in the flour and pour on the milk. Cook for 3 minutes, whisking after each minute. Stir in the cheese. Cook for a further minute and whisk again. Season to taste with salt and pepper.
To assemble the dish start with a layer of aubergines, then cover with tomato sauce, a layer of pasta and a layer of cheese sauce. Continue until all the ingredients are used up, finishing with a layer of cheese sauce.
Heat through in the microwave, or in a conventional oven or under the grill (broiler) if you want the top to brown.
Chef
