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EGGPLANT LASAGNA ( Melenzana e Lasagne alla Siciliana)
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.


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