Eggplant (Aubergine) Lasagna

food.com

Louise Helland

A tasty vegetarian alternative to the meaty variety

1 1⁄2 tablespoons lemon juice

3 teaspoons olive oil

500 g eggplants, sliced lengthwise, unpeeled about 5mm thick (or 17.6 oz)

1 (440 g) can tomato puree (or 15.5 oz )

1 (440 g) can tomatoes, drained and chopped (or 15.5 oz)

1 tablespoon finely chopped oregano

1 tablespoon chopped basil

1⁄2 teaspoon cayenne pepper

2 garlic cloves, crushed

1⁄2 cup dry breadcrumbs

1⁄2 cup grated parmesan cheese

1⁄2 cup ricotta cheese

1⁄2 cup grated mozzarella cheese

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