Eggplant lasagna

preparation mode

• Wash the eggplants and cut them into longitudinal slices about 0.5 cm thick.
• Place the eggplant slices in a colander and sprinkle salt over them. This will help remove excess moisture and bitterness. Let it rest for about 20 minutes.
• While the eggplants are resting, prepare the tomato sauce: heat the olive oil in a pan over medium heat. Add chopped onion and garlic and sauté until soft and translucent. Add the tomato sauce, oregano, basil, salt and pepper. Let it cook on a low heat for about 10 minutes to develop the flavor.
• Wash the eggplant slices with water to remove the salt and dry them with a paper towel.
• Preheat the oven to 180°C.
• In a frying pan, add a little vegetable oil and grill the eggplant slices until tender and lightly browned. Reserve.
• In a refractory, spread a thin layer of tomato sauce on the bottom. Place a layer of eggplant slices over the sauce. Then add a layer of grated mozzarella cheese on top. Repeat the layers until you run out of ingredients, ending with a layer of sauce and mozzarella cheese.
• Sprinkle the grated Parmesan cheese over the last layer.
• Cover the refractory with aluminum paper and take it to the preheated oven for approximately 25-30 minutes.
• Remove the foil and let the eggplant lasagna bake for another 10-15 minutes, or until the cheese is golden brown and bubbly.
• Remove from oven and let rest for a few minutes before serving.