4 to 5 sliced eggplants
2-3 tbsp. olive oil or canola oil
1/3 cup olive or canola oil
1 onion, thinly sliced
1 green pepper, finely chopped
1 clove garlic, finely chopped
½ cup red wine
4 tomatoes or 1 400g jar of peeled and chopped tomatoes
1 tbsp fresh rosemary or 1 tsp dried
1 tsp oregano
1 plain yogurt
½ cup milk
¼ cup cheese
Slice eggplants and place slices in a colander. Add salt to each side, and let them stand for 1 hour.
Rinse with cold water and dry slices.
Place eggplant slices in one layer on an oiled baking tray and bake 5 minutes per side until brown.
Preparing the sauce:
Saute the onion in the oil and cook covered over low heat until transparent. Add garlic and green pepper, stir fry for 3 minutes more. Add the wine and boil 1 minute. Add tomatoes, rosemary, oregano and pepper. Reduce heat and let the sauce thicken about 12 minutes. Cool slightly and pass through a blender.
Preparation of lasagna:
In a baking dish put down a layer of sauce and a little grated cheese. Then put a layer of eggplant. Repeat: sauce, cheese, eggplant. Finish with eggplant layer on the top.
Preparation of the topping:
Mix together yogurt, eggs, and milk. Season and pour over the lasagna. Sprinkle with cheese. Put in the oven for 30 minutes. Let stand 10 to 15 minutes before serving.