Open eggplant lasagna with goat cheese – a slightly different vegetable lasagna

Ingredients for 1 servings:

• 1 small eggplant(s)
• 7 cherry tomatoes, halved
• 1 shallot(s)
• 3 lasagna sheets
• Water, boiling
• 50 g goat’s cheese, mild
• some olive oil
• 2 basil leaves
• pepper
• Sea salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Line a baking tray with baking paper and sprinkle with a thin layer of sea salt. Halve the eggplant lengthwise and place it cut-side down on the salt. Bake in the oven at 200°C for 20 minutes. In the meantime, break the lasagna sheets in half and briefly pour boiling water over them to soften them slightly. Finely dice the shallot and fry it in a little olive oil with the halved cherry tomatoes. Remove the eggplant from the oven, scoop out the insides with a spoon and cut into small pieces. Add the pieces to the pan, fry for a while longer, and season with pepper and a little salt (not too much salt, as it was already on the tray and has absorbed into the eggplant). Now layer the lasagna in a small baking dish and alternate the eggplant mixture and cherry tomatoes between the lasagna sheets. Spread the goat cheese on top. Bake at 200°C (top/bottom heat) for about 10 minutes, until the cheese has melted and the lasagna sheets have become slightly crispy. Drizzle with a little olive oil and garnish with basil.