Lasagne and eggplant (2)
Instructions
Cut the Eggplant into thin slices and FRY in oil until brown; scalded tomatoes to peel, cut them into pieces and let them FRY quickly.
Mix the chopped Basil with Parmesan and put to bake lasagna in salted water and then when done with the oil they were cooked tomatoes.
After an oven dish with butter, spread on a layer of noodles, then a layer of fried Aubergine sprinkling of basil, parmesan cheese and tomatoes.
On the surface, place a few pieces of butter and put in the oven for a quarter of an hour.
Ingredients and dosing for 4 persons
- 400 g of type pasta lasagne
- 4 eggplant
- 500 g of tomatoes
- 30 g of grated parmesan cheese
- 1 glass of olive oil
- 1 clove of garlic
- Salt
- Pepper