3 Medium Sized Eggplants (Aubergine)
1 Large Brown Onion, chopped finely
5 Cloves Crushed Garlic
6 Chopped Tomatoes
3 Tbspn Tomato Paste
½ Cup Chopped Fresh Basil Leaves
1 Tbspn Butter
3 Large Leeks, finely chopped
4 Cups Grated Low Fat Cheese
2 Tbspn Sugar
4 Fresh Lasagna Sheets (To fit size of dish)
Cut Eggplants lengthways into 1cm slices, place slices in a colander, sprinkle with salt, stand for 30 minutes. Rinse slices under cold water, drain on paper towel. Cook eggplant in batches in heated oiled pan until softened and browned on both sides. Put aside.
Cook onion and half the garlic in the same pan, stirring until onion softens. Stir in tomato, tomato paste and basil and simmer about 15 minutes or until thickened slightly. Blend or process tomato mixture until just combined. Put aside.
Heat butter in same pan, add leek and remaining garlic, cook until leek is soft. Add sugar, cook about 5 minutes or until leek is lightly browned. Take off heat.
Place 1 lasagna sheet to cover base of oiled deep 19 cm square ovenproof dish. Top with ¼ of the eggplant, then ¼ of the leek mixture, ¼ of the tomato mixture and ¼ of the cheese. Repeat layers 3 times, ending with cheese.
Bake uncovered in moderate hot oven for 50 minutes.