Eggplant lasagna

Ingredients for 4 servings:

• 1 can of pizza tomatoes
• 1 onion(s), finely diced
• 1 carrot(s), diced
• 1 clove(s) garlic, squeezed
• Basil or parsley
• 750 g eggplant(s), sliced
• 2 cloves garlic
• olive oil
• e.g. lasagna sheet(s)
• 1 ball of mozzarella
• 200 g Parmesan

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Recipe from my Italian neighbor, without béchamel

First, slice the eggplants lengthwise, sprinkle with salt on kitchen paper, and let them “cry.” Then, for the tomato sauce, sauté the onion, carrot, and a clove of garlic in oil, lightly salting them, then add the tomatoes and spices and simmer over low heat; the longer the simmering time, the better the flavors will blend. Brown the eggplants with garlic in oil. Add the pasta sheets to boiling water until pliable. In an ovenproof dish, cover a layer of tomato sauce with the eggplant, mozzarella and Parmesan pieces, and blanched lasagna sheets. Repeat with the remaining ingredients, but be sure to top the last layer of pasta with cheese. Bake in a preheated oven at 180°C for about 20 minutes.