2-3 medium eggplants
1 large onion chopped finely
4 cloves garlic minced
1 can whole tomatoes
2 tbsp tomato paste
1/4 cup fresh basil leaves chopped
1 tbsp olive oil
2 medium leeks chopped rinely
2 tbsp sugar
200 gm lasagne sheets
1 cup grated low-fat cheddar cheese
Cut eggplants lengthwise into 1 cm slices , sprinkle salt and place in the colander to drain for about 30 min.
Rinse slices under cold water and drain on absorbent paper .
Grill the eggplant in a grill pan with little oil till they become soft and brown on both sides , this takes approximately 3 min each side .
In a pan cook onions and half the garlic till onion softens .
Add in the canned tomatoes , tomato paste and basil ,simmer uncovered for about 20 min .
Blend or process tomato mixture until just combined .
Heat the olive oil in the same pan ad leek and remaining garlic and the sugar and cook , stirring for about 5 min until the leeks are soft and browned .
In a baking dish add about 2 tbsp of the tomato mix and then cover with the lasagne sheets ,place in position .
Top with 1/4 of the eggplant,1/4 of the leeks ,1/4 of the tomato mix and 1/4 of the cheese .
Repeat 3 layers ,ending with cheese .
Bake uncovered at 180-200 c oven for about 50 min .