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Eggplant, tomato & leek lasagne


  • 3 medium eggplants (900g)
  • coarse cooking salt
  • 1 large brown onion (200g), chopped finely
  • 4 cloves garlic, crushed
  • 3 large tomatoes (660g), chopped coarsely
  • 2 tablespoons tomato paste
  • ¼ cup finely shredded fresh basil leaves
  • 1 tablespoon butter
  • 2 medium leeks (700g), chopped finely
  • 2 tablespoons white sugar
  • 4 fresh lasagne sheets (200g), trimmed to
  • fit 19cm-square ovenproof dish
  • 1 cup (120g) grated cheddar cheese

Eggplant, tomato & leek lasagne

The Australian Women’s Weekly 100 Pasta favourites
  • Serving size: Serves 6
  • Cooking time: More than 2 hours

Cut eggplants lengthways into 1cm slices; place in colander, sprinkle with salt, stand 30 minutes. Rinse; drain, pat dry. Cook in heated oiled large saucepan until browned.

Cook onion and half the garlic in same pan, stirring, until onion softens. Stir in tomato, paste and basil; simmer, uncovered, about 20 minutes or until thickened slightly. Blend or process tomato mixture until just combined.

Melt butter in same pan, add leek and remaining garlic; cook, stirring, until leek is soft. Add sugar; cook, stirring, about 5 minutes or until leek is browned lightly.

Preheat oven to 200°C/180°C fan forced. Oil deep 19cm-square (10-cup) ovenproof dish.

Position one pasta sheet in base of dish; top with a quarter of the eggplant, a quarter of the leek mixture, a quarter of the tomato mixture and a quarter of the cheese. Repeat layers three times, ending with cheese. Bake, uncovered, 50 minutes.

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