Aubergine lasagne
Instructions
Peel the aubergines, cut into slices from one centimeter, sprinkle coarse salt and place them in a colander for an hour, so they lose water.
In a saucepan, then Brown the garlic with 4 tablespoons oil, crushing it with a fork, then delete it and add the tomato.
Add salt, pepper and spiced with oregano.
Cook the sauce at moderate flame for 20 minutes and at the end add the chopped Basil.
Rinse the eggplants, dry and grigliatele.
Boil lasagna, a few at a time, in boiling salted water to which you've added a little oil, drain and stendetele on a cloth.
Spread a thin layer of sauce on the bottom of an ovenproof dish, settle a layer of lasagne, one of Eggplant and a bit of sauce and cover with slices of mozzarella.
Continue with the layers, but make sure you end with eggplant, sauce and mozzarella.
Cover the baking dish with aluminum foil and bake at 200 degrees for 20 minutes.
Remove the foil, sprinkle with grated Parmesan and bake at 250 degrees.
Ingredients and dosing for 4 persons
- 200 g of pasta fresh egg lasagne type
- 500 g of eggplant
- 800 g of tomato pulp
- 1 clove of garlic
- 250 g of mozzarella
- 1 sprig of basil
- Oregano
- Grated parmesan cheese
- Olive oil
- Salt
- Coarse salt
- Black pepper