Tomato and eggplant lasagna
Instructions
2_03489 TOMATO and eggplant LASAGNE INGREDIENTS for 4 PEOPLE 2 large eggplants, 12 sheets for lasagna ready, meaty tomatoes, 4 100 g grated Gruyère cheese, 120 g feta, 6 tablespoons olive paste, 7 tablespoons olive oil, salt and pepper.
Preheat oven to 210° wash the eggplants and cut them into rings with a thickness of about 1/2 cm.
Tamponatele with kitchen paper and ungetele with the help of a brush.
Stendetele on a baking sheet with non-stick coating and let them Brown in hot oven for about 35 minutes.
Cut the tomatoes into thin slices.
Bring to eb00lizione boiling salted water and cook Lasagna for a few minutes.
Drain and stendetele on a kitchen towel to dry.
Grease a baking sheet.
Spread the grated Gruyère tendo and cover with a layer of sliced tomatoes.
Add salt, pepper and settle over a layer of lasagne.
Then cover with a layer of Eggplant and roll out of the olive paste.
Repeat until you finish with a layer of lasagne, then spread the chunks of feta.
Bake and Brown for about 30 minutes.
Before serving, let it sit for about 5 minutes.