Eggplant Lasagna with Tomato Sauce
Ingredients
- 3 large eggplants
- Salt
- Flour
- Olive oil
- 1 large red onion
- 5 garlic cloves
- 2 tablespoons tomato paste
- 800 grams canned peeled tomatoes
- Oregano
- 1-2 bay leaves (depending on size)
- Chili powder to taste
- 8-10 sun-dried tomatoes
- 3 mozzarella balls
- 100 grams parmesan cheese, plus extra for serving
- 3 handfuls fresh basil leaves, plus extra for serving
- Fresh lasagna sheets as needed
- Black pepper
Preparation
Cut the eggplant into 1cm thick slices, using only the middle slices to get about 4 per eggplant.
Lay them flat, salt both sides, let them degorge for 20 minutes, then rinse and dry them.
Coat both sides in flour and grill over medium-high heat with a generous amount of olive oil until golden and crispy.
For the tomato sauce, sauté the onion and garlic in olive oil.
Add tomato paste and cook for 2 minutes.
Add the canned peeled tomatoes, crushing them with your hands, and season with salt, pepper, bay leaves, oregano, chili powder to taste, and chopped sun-dried tomatoes.
Reduce the sauce over low heat for about 30 minutes, taste and adjust seasoning, and remove the bay leaves at the end.
Preheat the oven to 350°F (180°C).
In a baking dish, layer in this order: tomato sauce, eggplant slices, mozzarella, parmesan cheese, basil leaves, fresh lasagna sheets, and repeat the layers, ending with basil.
Bake in the preheated oven for approximately 40 minutes and serve.
Notes
This recipe serves 5-6 people.
