3 Large eggplant, (thinly sliced)
2 tablespoons olive oil
1/2 cup chopped onion
16 ounces sliced mushrooms
1 cup of diced capsicum red/green and yellow
¼ cup of diced tomatoes
8 pieces of sun dried cherry tomatoes (halved)
1 jar (16 ounce size) spaghetti sauce with vegetables or White lasagne sauce
1 can of Chunky Tuna (drained)
8 ounces ricotta cheese, part-skim
4 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese
White sauce ingredients
250ml skimmed milk
4 slices of kraft cheddar cheese
2 tsp corn starch
salt and pepper
chopped dried basil leaves
In large non-stick skillet sprayed with vegetable spray, quickly brown eggplant slices; set aside. In the same skillet in hot olive oil, cook onion for about 3 to 4 minutes, stirring occasionally, or until tender.
Add mushrooms and capsicum, dried tomatoes and tomatoes cook, stirring frequently, about 5 minutes or until they are tender then finally bring in the Tuna chunks stir softly for 2 more minutes add salt and pepper to taste transfer to a dish and set aside.
bring the skimmed milk to boil then add in the cheddar cheese until they are melted and blended with milk add salt and pepper. Take off heat and put in the dissolved cornstarch and let it thickens by stirring rapidly and forms a nice sauce texture then add in the chopped dried basil leaves and set aside.
Into an 11x7-inch baking dish, spoon about 1/4 of the sauce (i.e. Either White sauce or spaghetti sauce) Arrange three alternate layers of the (1) browned eggplant slices , (2) vegetables & Tuna mixture, (3) ricotta, mozzarella cheese, and Parmesan cheese alternately ending with the top layer with the cheese topping. Bake eggplant lasagne at 350F for 30 to 40 minutes.
Have a go N!