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FOOD: CORRIE HAS A RECIPE: Janno’s Eggplant Lasagne

2 medium eggplants (900g) cut into 1cm slices

½ cup olive oik

2 medium capsicums

750g jar pasta sauce / passata

250g packet instant lasagne sheets (9 sheets)

250g mozzarella cheese, sliced thinly

Pistachio pesto (spread thinnish layer under lasagne):

½ cup shelled pistachios

1 cup firmly packed fresh basil

½ cup olive oil

2 garlic cloves crushed

2 tablespoons grated parmesan cheese

(Blend ingredients together)

White sauce (only spread this on top):

80g butter

½ cup plain flour

2 1/2 cups mils

½ cup grated parmesan cheese

Add spinach

(Heat butter in medium saucepan, cook flour, stirring until it thickens and bubbles. Gradually add in milk, stir until mixture boils and thickens. Remove from heat, stir in cheese and spinach)

Method:

1 – oil rectangular dish

2 – Place eggplant in bowl, sprinkle with sale, stand 20 mins. Rinse under cold running water

3 – brush eggplant with oil, place in single layer on two oven trays. Bake uncovered moderately hot oven around 40 mins. Until brown and tender

4 – Quarter capsicums. Roast under griller in very hot oven, skin side up until skin blackens. Cover for 5 minutes. Peel away skin, cut pieces into thick strips

5 – Spread a third of the pasta sauce into prepared dish. Top with a third of the lasagne, another third of the sauce, half of the eggplant, half of the cheese, another third of the lasagne, then remaining sauce, capsicum, cheese layer and eggplant. Spread pistachio pesto over eggplant, top with white sauce

6 – Cover lasagne with foil, bake in moderate oven for 30 minutes. Remove when browned lightly. Stand for 5 minutes before serving.