Layer Tomato & Eggplant Casserole

1 small eggplant, sliced
salt
6 tablespoon oil
1 large onion chopped
3 cloves garlic, crushed
1 green pepper, chopped
14 ounce can tomatoes, drained
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon pepper
2 tablespoon chopped parsley
lemon juice
6 ounces lasagna noodles, cooked and drained
4 tablespoon dry bread crumbs
2 ounces Parmesan cheese
4 tablespoon butter

Sprinkle eggplant slices with slat and set aside for 20 minutes. Drain. Rinse and pat dry. Heat 4 tablespoon of oil in frying pan, and fry eggplant for 2 to 3 minutes on each side. Drain on paper towels.
Heat 2 tablespoon oil and fry onion and garlic in saucepan. Add green pepper and tomatoes, cover, and simmer 10 to 15 minutes. Add seasonings, parsley and lemon juice to taste.
Grease a springform pan and arrange 1/3 o the noodles on the bottom. Layer with 1/2 the eggplant slices and cover with some tomato mixture. Repeat layers again and complete, covering the top with the remaining noodles. Mix bread crumbs and cheese together. Sprinkle over the top. Dot with butter.
Cover with foil and bake in a preheated oven at 350ºF, for 30 minutes. Remove foil and bake fro 5 to 10 additional minutes. Coll slightly before removing from springform pan. Serve immediately.
Makes 4 servings

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