Lasagna with eggplant

Ingredients for 4 servings:

• 250 g lasagna sheets (approx. 14 sheets)
• 8 tbsp olive oil
• 1 onion(s), finely chopped
• 1 clove(s) garlic, finely chopped
• 1 large can of tomatoes (800 g)
• 2 m.-large eggplant(s)
• 1 bunch basil, chopped
• 2 eggs, beaten
• 75 g flour
• 500 g mascarpone
• 50 g Parmesan, grated
• Salt
• black pepper, freshly ground
• Fat for the mold
• 100 ml water

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash the eggplants and cut into approximately 1/2 cm thick slices. Heat 2 tablespoons of olive oil in a pan. Dip the dry eggplant slices in the beaten eggs, then briefly coat in flour and fry in the hot oil on both sides. Each time you add more eggplant to the pan, add 2 tablespoons of olive oil (the eggplants must be soft before placing them in the oven). Drain on kitchen paper. Soak the lasagna sheets in a pot of cold water for about 20 minutes. Heat the remaining 2 tablespoons of olive oil and fry the onion and garlic until translucent (the onions must be soft before placing them in the oven). Add the canned tomatoes and 100 ml of water and simmer for 10 minutes. Season with salt and pepper and add the chopped basil. Grease a baking dish and line the bottom with 4 lasagna sheets. Add 1/4 of the tomato sauce, 1/4 of the eggplant, 1/4 of the mascarpone, and 1/4 of the Parmesan. Repeat the process, finishing with the tomato sauce, eggplant, mascarpone, and Parmesan for the final layer. Bake in the preheated oven for approximately 35-40 minutes. Serve immediately.