Aubergine (Eggplant) Lasagna
Serves 4

The very simple combination of Aubergine, basil and Mozzarella is quite fantastic between layers of lasagna. Serve this rich, creamy dish with a garlicky salad and rustic red wine.

60-90 ml (4-6 tbsp) olive oil
2 medium Aubergine, sliced
450 ml (¾ pint) tomato sauce
30 ml (2 tbsp) chopped fresh basil
250 g (8 oz) Mozzarella, sliced
175 g (6 oz) lasagna sheets
300 ml (½ pint) natural yogurt
2 eggs, beaten
30 ml (2 level tbsp) grated fresh Parmesan
Salt and pepper

Heat the oil in a pan, add the Aubergine and fry for about 8 minutes until lightly browned and soft. Drain on absorbent kitchen paper.

Make layers in a well greased ovenproof dish with the tomato sauce, fried Aubergine sprinkled with basil and the Mozzarella, all separated by sheets of lasagna.

For the yogurt topping, stir the yoghurt and fold in the beaten egg. Mix in the cheese and add salt and pepper to taste. Spoon over the lasagna. Bake at 180oC (350oF) mark 4 for 35-40 minutes until the topping is set and the lasagna cooked through.