From: we looked here
and we looked in Delia Smith's Complete Illustrated
Cookery Course for the basic Lasagne recipe.
Note: this recipe is for a vegetarian version but we imagine
that you could do exactly as Delia says in her Complete
Illustrated Cookery Course but replace the pasta with the
aubergine instead if you want a meaty version.
2 large aubergines, peeled and thinly sliced into large
1 large onion, finely chopped
3 large sticks celery, de-stringed, halved length-ways and
then finely chopped
2 cloves of garlic, crushed
butter for frying
1 tsp dried basil
200 gm tomatoes (half a normal tin)
4 heaped tbsp tomato purée
8 tbsp red wine
1 punnet (250 gm) mushrooms, finely chopped
725 ml milk
75 gm butter
50 gm flour
75 ml double cream
freshly grated nutmeg: half a nutmeg
Note: the two sauces that make up this dish can be prepared in
advance and this may help reduce the moisture in them also. You
can then just leaving the frying of the aubergine slices and the
assembly/roasting to the very last minute.
Preheat the oven to 180 C, gas mark 5.
Baste the aubergine slices with the olive oil and fry them
in a hot frying pan for ~1 minute on each side (until brown);
place them to one side.
In a saucepan, fry the onion, celery and garlic until the
celery is soft.
Add the tomatoes, tomato purée, basil and red wine then
simmer to reduce as much as possible; the mushrooms will later
add a LOT of juice so you need this to be pretty dry.
Season to taste.
Add the finely chopped mushrooms and cook for another ~10
minutes to further reduce the liquid; leave to let liquid
Make the cream sauce by heating the butter and flour in a
saucepan then slowly adding the milk.
Add the cream and LOTS of grated nutmeg then boil to
Season to taste.
In a deep, well greased, roasting tin, ~ 18 x 24 cm, put
~1/5 of the onion/celery/mushroom mixture.
Pour on top of this 1/5 of the cream sauce.
Place on top of this 1/4 of the aubergine slices.
Repeat until all ingredients are used up, the top layer
being cream sauce.
Sprinkle the grated cheese over the top and cook in the
oven for 30 minutes.