Eggplant Lasagna Recipe
Ingredients
2 quarts water (with 1 teaspoon salt)
1 teaspoon cooking oil
1/2 pound lasagna noodles
1 medium eggplant
1 (6 ounce) can tomato paste
1 cup red wine
1/2 cup hot water
1 garlic clove, crushed
1 teaspoon crumbled dried basil
1 teaspoon ground turmeric
Salt and pepper
2 cups chopped green pepper
10 black olives, pitted, chopped
1/2 cup grated Parmesan cheese
Directions
Heat salted water and oil to boiling.
Cook noodles 12 to 15 minutes; drain.
Arrange on platter.
Slice unpeeled eggplant crosswise into 14-inch rounds; fry both sides in heated oil until tender. (They cook quickly and absorb considerable oil, which must be added constantly.)
Drain on absorbent paper.
Combine tomato paste, wine, water, garlic, basil, turmeric, salt, and pepper to taste; simmer 5 minutes.
Add green pepper and olives; cook 5 minutes.
Arrange layer of lasagna in buttered shallow baking dish.
Cover with a layer of eggplant slices and several spoonfuls of sauce; sprinkle with cheese.
Repeat until all ingredients are used.
Bake in preheated 350°F oven 30 minutes.
Cook noodles 12 to 15 minutes; drain.
Arrange on platter.
Slice unpeeled eggplant crosswise into 14-inch rounds; fry both sides in heated oil until tender. (They cook quickly and absorb considerable oil, which must be added constantly.)
Drain on absorbent paper.
Combine tomato paste, wine, water, garlic, basil, turmeric, salt, and pepper to taste; simmer 5 minutes.
Add green pepper and olives; cook 5 minutes.
Arrange layer of lasagna in buttered shallow baking dish.
Cover with a layer of eggplant slices and several spoonfuls of sauce; sprinkle with cheese.
Repeat until all ingredients are used.
Bake in preheated 350°F oven 30 minutes.
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