Slice potatoes in 1/4
inch rounds. Place in saucepan of cold, salted water. Bring to the boil
and cook until beginning to soften. Drain and set aside.
Heat 2 tablespoons oil
in frying pan. When warm, gently sauté the eggplant until it begins
to brown. Turn and repeat on other side. As each piece is done, remove
to paper towel.
When eggplant is finished,
stir onion in frying pan. (Add additional oil only if necessary.) Cook
until softened, but not browned.
Stir in tomatoes, chick
peas, lentils, garlic, parsley and black pepper. Cook over medium heat
for 40 - 45 minutes, or until lentils are tender. Add boiling water if
necessary to prevent drying.
Mix grated cheeses together.
Add one tablespoon boiling water or the whey from fresh mozzarella to
make a paste.
Preheat oven to 400°F.
When sauce is finished,
spoon 1/3 of the sauce over the bottom of an ovenproof casserole with
a lid. Cover with 1/2 the eggplant and add another 1/3 sauce. Layer on
Spread 1/3 of cheese
mixture onto eggplant. Add 1/2 the potatoes, another 1/3 cheese and then
remaining potatoes. Finish with last 1/3 cheese.
Cover and bake in middle
of oven at 400°F for 30 minutes. Remove lid and bake 10 additional
minutes to brown and bubble.
Serves: 4 - 6
recipe from www.inmamaskitchen.com
Contributor: Isobel Lane