A tasty vegetarian alternative to the meaty variety.
1 1/2 tbsp lemon juice
2 tsp olive oil
1 large eggplant; sliced lengthwise, unpeeled about 1/2-inch thick
4 oz can of tomato puree
4 tomatoes, chopped
1 tbsp finely chopped oregano
1 tbsp chopped basil
1/2 tsp cayenne pepper
2 cloves garlic, crushed
1/2 c dry breadcrumbs
1/2 c grated parmesan cheese
1/2 c ricotta cheese
1/2 c grated/chopped mozzarella cheese
Preheat the griller.
Combine the lemon juice and olive oil and brush it on the eggplant slices. Lay them in a single layer on a nonstick baking tray and grill both sides about 3 minutes each or until golden brown.
Preheat the oven to 350 degrees.
In a bowl combine the tomato puree, tomatoes, oregano, basil, pepper and garlic.
In another bowl combine the parmesan and breadcrumbs.
Spoon one third of the tomato mixture into the base of a casserole dish. Sprinkle with one third of the breadcrumb mixture and cover with a layer of eggplant. Spread half the ricotta cheese over the eggplant and continue to layer in the same order, ending with the breadcrumb mixture.
Scatter the mozzarella cheese over the top and bake for about 45 minutes or until golden and bubbly.
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