Ingredients
4-6 tablespoons olive oil
2 medium aubergines, sliced
1 1/2 cups tomato sauce
2 tablespoons chopped fresh basil
8 ounces mozzarella, sliced
6 ounces lasagna sheets
1/2 pint natural yogurt
2 eggs, beaten
2 level tablespoons grated fresh parmesan
salt and pepper
Heat the oil in a pan, add the aubergines 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 aubergines sprinkled
with basil and the mozzarella, all separated by sheets of lasagna.
For the yogurt topping, stir the yogurt and fold in the beaten egg. Mix in the cheese and add
salt and pepper to taste. Spoon over the lasagna. Bake at 350 F for 35-40 minutes until the
topping is set and the lasagna cooked through.
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