Eggplant Lasagne

Ingredients

Filling:

4 eggplants

2 zucchinis, diced

450g tin organic diced tomatoes

1 red capsicum, sliced

1 onion, chopped

2 garlic cloves, crushed

1 tblsp olive oil

Basil

Sauce:

35g gluten free plain flour

40g butter

570ml milk

5 tblsp grated parmesan

Eggplant Lasagne Method

1. Pre-heat the oven to 170°C.
2. For the filling: Slice three of the eggplants lengthways to use as lasagne sheets, and gently grill.
3. Slice the remaining eggplants into slices to use as the topping.
4. Cook the rest of the ingredients for the filling in a fry pan and cook over a low heat until soft.
5. For the Sauce: Whisk the flour, butter and milk over a medium heat, until the sauce begins to thicken.
6. Lower the heat and beat in 3 tblsp of parmesan.
7. Spread the vegetable filling over the bottom of a baking dish and cover with a layer of eggplant sheets. Pour over a little sauce.
8. Repeat the layers until all the ingredients are used.
9. Arrange the eggplant slices on the top. Pour over the remaining sauce and 3 tblsp parmesan.
10. Bake for 30 minutes or until the top has turned slightly brown. Sprinkle with fresh basil.