Eggplant and pine nut lasagna
This recipe is from VeganYumYum.com
Ingredients
1 eggplant
8 lasagna plates
olive oil
salt and black pepper
2 cups tomato sauce (with salt and seasoning)
2 slices toast bread
Pine nut spread
1 cup pine nuts
1 tbsp water
1/2 tsp white wine vinegar or lemon juice
1 tsp Italian herbs
1/4 - 1/2 tsp salt
Directions
Boil the lasagna plates in salted water until almost soft. Drain and spread on a board or plate, spray with oil. Peel the eggplant and slice lengthwise in thin slices. Sprinkle salt and pepper on the slices. Fry the slices in oil until they become soft and golden brown. Toast the pine nuts for a few minutes, until golden brown and grind them in a food processor until even. Add the rest of the pine nut spread ingredients and mix.
Crumble the toasted bread. Spread some pine nut spread on each lasagna plate and place the eggplant slices on each plate. Roll the plates and place them side by side on a baking dish. Cover with tomato sauce and sprinke breadcrumbs on top. Bake in the oven for 20-25 min.
