AMIEs EGGPLANT Lasagne

• 1/2 cup olive oil
• 1 large onion, finely diced
• 2 clove garlic. finely chopped
• 1 can 400 grams whole peeled tomatoes, coarsely chopped
• 3 tbsps. tomatoe paste
• 2 tbsps. finely chopped oregano
• 2 tbsps. chopped basil
• 1 salt and freshly ground black pepper
• 4 large eggplants, trimmed and cut lenghtways into 1-cm thick slices
• 300 grams grated parmesan
• 200 grams buffalo mozzarella, torn

1. Heat 2 tablespoon of oil in a large, heavy-based saucepan over low-medium heat.
2. Add the onion and garlic, saute until softened.
3. Add the tomatoes, tomatoe paste and herbs, and stir to combine.
4. Gently simmer for 15-20 minutes, until thickened slightly and flavors have developed.
5. Season with salt and pepper.
6. Preheat the oven to 180AC (360AF).
7. Lightly grease a deep 23-cm ovenproof dish
8. Heat a large frying pan over medium-high heat.
9. Cook the eggplant sliced for 1-2 minutes on each side, until golden brown.
10. Spread a thin layer of sauce in the base of the prepared dish.
11. Cover with the layer of the cooked eggplant and a sprinkling of mozzarella and grated parmesan followed by a layer of sauce.
12. Continue the layers, finishing with the sauce.
13. Scatter with mozzarella and cook for 35-40 minutes, until the top is golden-brown.

olive oil, onion, clove garlic, tomatoes, tomatoe paste, oregano, basil, salt, eggplants, parmesan, buffalo mozzarella

Taken from cookpad.com/us/recipes/335931-amies-eggplant-lasagne (may not work)