Eggplant Lasagne (Vegetarian)

1. 1

   Cut the eggplants in thin slices, put them in a table and add a lot of salt for 15-20 minutes.

2. 2

   Pomodoro sauce: Peel the tomatoes, cut them in halves and remove the seeds.

3. 3

   Chop the onion and garlic in irregular forms.

4. 4

   Put olive oil in a big pan and add the onion and garlic, wait untill it changes color and add the tomatoes, cook it for 10-15 minutes with low fire and continuously mix the ingredients.

5. 5

   Add the tomatoe sauce, oregano, salt and black pepper and wait to boil.

6. 6

   Finally blend it well to get a really good and easy pomodoro sauce.

7. 7

   Bechamel Sauce: In a hot pot put the butter, once it melts add the flour and mix rapidly until get a uniform mixture, add the milk little by little and keep mixing it, until you get a smooth mixture.

8. 8

   Finally add salt and pepper.

9. 9

   Wash and dry the eggplant slices.

10. 10

    In a baking tray put 1 layer of pomodoro sauce, then precooked lasagne, bechamel sauce, eggplants slices, cheese and start over with pomodoro sauce.

11. 11

    End with pomodoro sauce and parmesan cheese.

12. 12

    Preheat oven at 180C and put the lasagne for 40 minutes.

13. 13

    Let it rest for 20-30 minutes.

14. 14

    Enjoy!!

15. 15

    !

* Per serving · 4 servings · Values may vary.

No additional tips available.