Eggplant Lasagne Preparation
Remove the top stalk section and slice the eggplants length-wise into 6 pieces each.
Remove the basil leaves from the stems.
Grate the Pecorino cheese.
Slice the mozzarella.
De-stalk and slice the mushrooms.
Oil a large baking dish or casserole dish.
Pre-heat an oven to 180 degrees C.(350F)
Pre-heat a BBQ or cast iron frying pan to medium high.
Brush the eggplant slices with the oil on both sides and cook for 2-3 minutes on each side till browned.
Line the bottom of the baking dish with 4 of the eggplant slices.
Put half the basil leaves on top.
Cover the eggplant with 1/2 of the mushroom slices.
Cover this layer the tomato sauce.
Place 1/3 of the mozzarella slices over the top of that.
Repeat those layers once again.
Top with remaining eggplant.
Put the remaining mozzarella slices and all the Pecorino cheese on top.
Cook uncovered in the oven for 30 minutes or until the top cheese has browned.
Good served with a green salad and oven baked potatoes.
Prosciutto, salami slices, cooked bacon or even left over mince like spaghetti sauce can also be added to the layers if desired.
The browning of the eggplant adds great flavour so don't be tempted to leave it out!
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