Eggplant Lasage


2 eggplants, thinly sliced lengthwise - like strips

Red Sauce
dollop olive oil
1 brown onion, finely chopped
2 cloves garlic, crushed
400 g tin tomatoes, diced
1 large tomato, chopped
1/2 cup dry red wine
1 handful basil leaves, finely chopped
1 handful parsley, finely chopped
2 tsp oregano
1 tsp rosemary
1 tsp honey
1 tsp apple cider vinegar
salt and pepper to taste

Cheese Sauce
40 g butter
3 Tbs plain flour
2 1/4 cups milk
1 cup tasty cheese, grated
1/4 cup parmesan cheese, finely grated

1. Preheat oven to 180°C and spray a 20x30 cm baking dish with oil
Red Sauce
2. Heat oil in a large frying pan and saute onion and garlic till soft.
3. Add tinned and fresh tomatoes and cook for 5 minutes.
4. Add red wine, herbs, honey and vinegar.
5. Simmer for about 20 minutes until a thick sauce. Add water if needed.
6. Season with salt and pepper.
Cheese Sauce
7. Melt butter in a small saucepan.
8. Add flour and cook for 1 minute.
9. Add milk and tasty cheese and stir until it thickens.
10. Layer 1/3 red sauce, then 1/3 eggplants. Repeat for two more layers and all the eggplant and sauce is used, finishing with an eggplant layer.
11. Pour the cheese sauce over the final eggplant layer and sprinkle with parmesan.
12. Cook in a moderate oven for 30 minutes or until golden brown.
Serves 4 at least. Can be served with crusty bread and a green salad.