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1
In a large saucepan, heat the olive oil, add the garlic and onion, and saute until soft.
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2
Lower the heat; add the tomatoes, water, wine, basil, sugar, salt, and pepper.
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3
Simmer the mixture for 20 minutes.
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4
Set aside.
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5
Wash and dry the eggplant.
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6
Cut into 15-inch lengthwise slices and place in layers in a colander.
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7
Sprinkle salt between the layers and let sit for 1 hour.
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8
Rinse and dry the eggplant slices with a towel.
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9
In a skillet, heat enough peanut oil to coat the bottom.
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10
Add a few eggplant slices at a time and saute quickly, about 2 minutes on each side, or until soft.
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11
Drain the pieces on brown paper.
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12
Set aside.
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13
If using homemade pasta, cut the dough into 3 pieces.
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14
Work with 1 piece at a time and roll the dough 1/8 inch thick.
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15
Cut 2 sheets from each piece to fit a 9- x 13-inch lasagne pan.
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16
Set aside on a floured towel in a single layer.
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17
In a large pot, bring about 8 quarts of water to the boil.
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18
Add a few homemade lasagne strips at a time and parboil for 1 to 2 minutes.
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19
Remove the noodles to a waiting pan of ice water.
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20
This will cool the noodles and allow you to handle them.
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21
Continue cooking the remaining noodles in small batches.
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22
Drain the noodles on dry towels.
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23
(If using store-bought noodles, skip the parboiling step and layer the noodles uncooked.)
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24
Preheat the oven to 350F.
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25
Spread 1 cup of the sauce in the bottom of the lasagne pan.
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26
Add a layer of lasagne strips.
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27
Cover the strips with 1/2 cup sauce.
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28
Add a layer of eggplant.
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29
Sprinkle with salt and pepper and add a layer of cheese.
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30
Spread 1/2 cup of sauce over the cheese.
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31
Make 2 more layers of lasagne strips, sauce, eggplant, salt and pepper, and cheese.
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32
Spread the top layer with 1 cup sauce.
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33
Cover the dish with foil and bake for 35 to 40 minutes.
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34
Let stand 5 minutes before cutting.
