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   Ingredients :
1 large eggplant
1 cup fresh tomato sauce
4 oz (120g) Mozzarella cheese, shredded
2 tablespoons grated parmesan cheese
Vegetable oil

Tomato sauce:
1 garlic clove, minced
2 – 3 tomatoes (depending the size), peeled, seeded and chopped
1 teaspoon vegetable oil


Slice eggplant and sprinkle salt over slices. Let slices rest for 2 hours to get rid of the bitter taste. Rinse and dry eggplant slices and brown them in a skillet with oil or vegetable spray.

Place an eggplant slice on the bottom of a heatproof serving dish. Spread tomato sauce over and cover with another eggplant slice. Sprinkle cheese. Continue this way and finish with Parmesan cheese.

Bake in oven 350F (180F) for 35 minutes.

Tomato sauce:
Saute garlic in oil. Add tomato and cook at low heat until tomato breaks and forms a puree. Season and use in the lasagne.
        1 serving
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