10:47 AM 3/22/98
rfr

This is the simplest of my eggplant lasagne recipes. My family likes a
heartier one with  1/2 cup red wine and slices of 3-4  hot italian sausages in
the sauce

EGGPLANT  LASAGNA ( Melenzana e Lasagne alla Siciliana)
source: The Home book of Italian Cooking
Serves 6

1 medium sized eggplant
2 tablespoons, olive oil
1 clove garlic, chopped
6 oz can tomato paste
3 cups water or replace 1/2 cup of the water with malaga wine
1/2 cup oil
1/2 cup grated Parmesan cheese
1/2 lb cooked lasagna
3-4 broiled or browned Italian sausage, cut into small chunks. (optional)
salt and pepper to taste

Wash eggplant,. but do not pare. Slice it in 1/4 inch thick slices.
Sprinkles slices with salt and let stand in a colander 30 minutes. while
Eggplant is standing, Prepare sauce. If using sausage remove casing and cut
into chunks and either saute in pan till brown or broil till browned. In same
pan  fry chopped garlic in sausage juices or add 2 tablespoons of  olive oil
until brown. Then add the tomato paste and water . If using wine, replace 1/2
cup water with 1/2 cup of malaga or other strong red wine. Blend well. Add
sausage pieces.  Simmer uncovered 20 minutes. 
While the sauce is cooking, finish preparing eggplant. Squeeze each slice
dry, and fry in 1/2 cup oil until golden brown on both sides. Remove from pan
and drain on paper towels. When sauce is done, put a layer of eggplant and a
layer of cooked lasagna in an ungreased baking dish. Pour sauce over them,
sprinkle with cheese, and add salt and pepper if necessary. Repeat until
ingredients are all used, ending with a layer of sauce. Bake in moderate oven
375 deg F. Until firm. Do not overcook. serve hot.
