ROAST VEGETABLE LASAGNE

2 eggplants (aubergines) sliced
salt
olive oil
250 g (8 oz) English spinach leaves
3 large sheets fresh pasta, lightly cooked
12 Roma tomatoes, sliced
1 cup basil leaves
1 cup oregano leaves
1 cup shaved parmesan cheese
1 cup grated mozzarella cheese
extra oregano leaves

Place eggplant (aubergine) in a colander and sprinkle with salt. Allow slices to drain for 30 minutes and then rinse and pat dry. Brush slices with olive oil. Pan fry or char grill until slices are golden on both sides. Set aside. Place spinach in boiling water for 10 seconds to blanch, and then drain well. Line the base of an 18 x 28 cm (7 x 11 inch) baking tray with non-stick baking paper. Place a layer of pasta in the baking tray and top pasta with slices of tomato, basil, oregano, eggplant (aubergine) and spinach. Sprinkle with parmesan and mozzarella. Repeat layers and top the cheese with extra oregano leaves. Bake lasagne in a preheated 180°C (350°F) oven for 40 minutes or until it is cooked through. 

Serves 6.

[The New Cook, Donna Hay]