4 large eggplants (aubergines), sliced
400g (15oz) can of tomatoes
200g (7.5oz) of freshly grated parmesan
2 whole tomatoes, diced
1 brown onion, diced
1 garlic clove, crushed
1 tbsp. of mixed herbs
1 tsp. of sweet paprika
1 tsp. of turmeric
1 tbsp. of coconut oil
Himalayan salt and cracked pepper to taste
Preheat oven to 180°C (350°F).
Slice eggplant into 1cm (1/3 inch) thick slices; lay out on a baking tray and sprinkle with salt. Let sit for 10min. wash off salt and pat dry.
Heat a large skillet to medium; add oil and brown onion and garlic.
Add fresh diced tomatoes, herbs and spices, and sauté for 5min.
Add canned tomatoes and let simmer for 5-10min until sauce thickens a little. Remove from heat and set aside.
Now heat two large grill pans or skillets to medium and lightly grill the eggplant until it just starts to turn tender.
You will only be able to do a few pieces at a time once eggplant is cooked remove and set aside until it all has been grilled.
In medium lasagne dish start building layers. Start with a layer of sauce, then eggplant. Now repeat; sauce, grated parmesan, eggplant until you have filled the dish.
Make sure the last two layers are sauce then parmesan to finish. Remember to alternate the direction of your eggplant layers for stability.
Place in oven and bake for 20min until golden.
TIP: Serve with fresh salad.