Bread & eggplant lasagna
The recipe is from VeganYumYum.com
Ingredients
3 tbsp olive oil
4-6 cloves garlic, minced
2 cans crushed or pureed tomatoes
1-2 tsp salt
Italian herbs
2-3 medium eggplants
10-15 slices white or wholewheat bread
1-2 big tomatoes, sliced
basil leaves for decoration
Directions
Fry the minced garlic in oil until a bit golden brown. Add the canned tomatoes, salt and spices. Add some water if necessary. Mix and simmer for some minutes. Peel the eggplants and cut lengthwise in thin slices. Fry in oil until soft. Roast the bread. Add some tomato sauce in a high oven dish. Cover the tomato sauce with slices of bread. Add a layer of eggplants slices on top. Add tomato sauce and repeat addin the layers until you run out of ingredients. The top should be covered with tomato sauce. Place the tomato slices on top and sprinke some breadcrumbs on them. Bake in medium heat for about 40 minutes. Let the dish cool for about 10 minutes before serving.
