Eggplant Lasagna

Serves: 2 – 3	Time: 60mins approx.
Ingredient 1 Large Eggplant (sliced – max 0.5cm thick) 1/2 cup all purpose flour 1 Cup Olive oil (for frying) 2 tbsp Extra virgin olive oil 1 medium red onion 1/2 Kg Tomatoes (Finely chopped) 1 cup Fresh basil (Finely Chopped) 2-3 cloves of Garlic (Finely Chopped) Grated Parmesan & Mozzarella Cheese (as per choice) Salt & black pepper

Procedure
1. Place the eggplant in layers in a colander & Sprinkle each layer with salt. (To completely drain water out of it)
2. Preheat oven to 160°C.
3. Rinse the eggplant under cold running water & dry completely with kitchen paper towels. Place it aside.
4. Heat olive oil in a frying pan (on a medium flame)
5. Take the flour in a dish.
6. Take each piece of eggplant & generously dust it with flour on both the sides & place it in the pan for frying.
7. Fry the pieces until they are golden brown. Once done, place it on kitchen towel to soak excess oil.
8. Heat extra virgin olive oil in a separate pan (on a medium – low flame)
9. Add onions to it & saute until they are softened. Add garlic & saute for another 2mins.
10. Then add tomatoes, basil, salt & black pepper. Cover the pan & slowly cook it until a semi thick sauce if formed.(Keep stirring occasionally)
11. Once done place it aside to set.(less than 1 min)
12. Take an oven proof dish & lightly grease it with butter.
13. Now, add a layer of eggplant in the dish.
14. Then generously sprinkle Parmesan & Mozzarella cheese until the layer of eggplant is nearly covered.
15. Now top it up with tomato sauce. Make sure the layer of cheese is properly covered with the sauce.
16. Now, again add another layer of eggplant. Repeat this layering process until all the ingredients are filled in the dish.
17. Place the dish in the oven & bake it for 20 – 30mins, until the ingredients are bubbling & the top layer of cheese turns golden.
18. Once done, place the dish aside to set. Scoop out a few pieces and serve hot.

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