Eggplant Lasagna
Ingredients
- For the vegetables
- 1 Eggplant 400 grams (approximately 14 ounces)
- salt
- 1 onion
- 600 grams Cherry tomatoes
- 2 Tbsps butter
- salt
- freshly ground peppers
- 1 Tbsp thyme
- 2 Tbsps olive oil
- For the sauce
- 50 grams butter
- 50 grams Pastry flour
- ½ l milk
- 150 grams Whipped cream
- 60 grams freshly grated Parmesan
- also
- butter (to grease the pan)
- 12 Lasagne noodle
- 2 Bocconcini about 125 grams (approximately 4 ounces)
- 2 Tbsps cut into strips Basil
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
For the vegetables, rinse the eggplant, clean, cut crosswise into slices, season with salt and let stand for about 30 minutes.
Peel the onion and chop finely. Blanch the tomatoes for a few seconds, rinse, peel, and cut in half.
Melt the butter in a saucepan. Sauté the onions and tomatoes and toss for 3-4 minutes. Season with salt, pepper and thyme. Pat the eggplants dry and fry both sides in hot oil.
For the sauce, melt the butter in a saucepan, stir in the flour, saute briefly and pour in the milk while stirring. Add the cream and let simmer for about 5 minutes. Mix in the parmesan, and season with salt and pepper.
Grease a lasagna pan. Distribute some sauce on the bottom, then add a layer of lasagna sheets. Spread the vegetables on top and then some sauce over it. Continue to layer all of the ingredients in this manner. Top with eggplant and sauce. Cut the mozzarella into slices and cover the lasagna with them. Bake in preheated oven for 30-40 minutes. Cool slightly and serve sprinkled with basil .
