3 medium eggplants
course cooking salt
1 large brown onion chopped finely
4 cloves garlic, crushed
3 large tomatoes, chopped coarsely
2 tbspns tomato paste
1/4 cup shredded fresh basil leaves
1 tbspn MCT Oil
2 medium leeks, chopped finely
2 tbspns Sugar
4 x 16cm x 30cm fresh lasagna sheets
4 slices low fat (Kraft Free) cheese slices
Cut eggplant length ways into 1cm slices; place slices in colander, sprinkle with salt, stand 30
minutes. Rinse slices under cold water; drain on absorbent paper. Cook eggplant, in batches,
in heated oiled large pan until softened and browned both sides.
Cook onion and half the garlic in same pan, stirring until onion softens. Stir in tomato paste and
basil, simmer uncovered about 20 minutes or until thickened slightly. Blend or process tomato
mixture until just combined.
Heat MCT Oil in same pan, add leak and remaining garlic; cook stirring until leek is soft. Add
sugar; cook stirring about 5 minutes or until leek is browned lightly. Cut 1 lasagna sheet to cover
base of MCT Oiled deep 19cm square oven proof dish; place in position. Top with 1/4 of the
eggplant, 1/4 of the leek mixture, 1/4 of the tomato mixture, repeat layers 3 times. Place slices
of cheese on top. Bake uncovered in moderately hot oven 50 minutes.
(Can also be made without the cheese on top)
course cooking salt
1 large brown onion chopped finely
4 cloves garlic, crushed
3 large tomatoes, chopped coarsely
2 tbspns tomato paste
1/4 cup shredded fresh basil leaves
1 tbspn MCT Oil
2 medium leeks, chopped finely
2 tbspns Sugar
4 x 16cm x 30cm fresh lasagna sheets
4 slices low fat (Kraft Free) cheese slices
Cut eggplant length ways into 1cm slices; place slices in colander, sprinkle with salt, stand 30
minutes. Rinse slices under cold water; drain on absorbent paper. Cook eggplant, in batches,
in heated oiled large pan until softened and browned both sides.
Cook onion and half the garlic in same pan, stirring until onion softens. Stir in tomato paste and
basil, simmer uncovered about 20 minutes or until thickened slightly. Blend or process tomato
mixture until just combined.
Heat MCT Oil in same pan, add leak and remaining garlic; cook stirring until leek is soft. Add
sugar; cook stirring about 5 minutes or until leek is browned lightly. Cut 1 lasagna sheet to cover
base of MCT Oiled deep 19cm square oven proof dish; place in position. Top with 1/4 of the
eggplant, 1/4 of the leek mixture, 1/4 of the tomato mixture, repeat layers 3 times. Place slices
of cheese on top. Bake uncovered in moderately hot oven 50 minutes.
(Can also be made without the cheese on top)
Eggplant Tomato And Leek Lasagna
Little Leakers
