Eggplant Lasagna With Sun-Dried Tomatoes

1. 1

   Cut the eggplant lengthwise, around 2 cm thick.

2. 2

   Season it with salt and leave aside for half hour.

3. 3

   Warm up the oven to 175C

4. 4

   Warm up a grill pan, dry the eggplant and spray the oil over and grill till they are gold brown.

5. 5

   Blend the tomatoes and the parsley, the nuts and a little bit of oil (that of the tomatoes) till you get a consistent pasta.

6. 6

   Prepare an oven dish (you can do it on individual dishes or all slices in a big one) with butter and lay on it the eggplant slices, spread the tomato pasta over, top with another eggplant slice, repeat one more time.

7. 7

   Top off with the mozzarella slices.

8. 8

   Bring it to the oven and bake for around 25 minutes or until the cheese is brownish melted.

9. 9

   Goes good with rice or french bread if served as starter.

* Per serving · 4 servings · Values may vary.