Eggplant Lasagna

Ingredients for 4 servings:

• 250 g lasagna sheet(s), light (without pre-cooking)
• 2 can/n tomatoes, chunky
• 1 onion(s), diced
• Oil, neutral (e.g. sunflower oil) for frying
• Salt and pepper, black from the mill
• 1 pinch(s) oregano, dried, shredded
• 2 eggplant(s), longish
• 2 tbsp flour
• Salt and pepper, black, finely ground
• oil
• 80 g cheese (Allgäu Emmental), grated
• 1 cup sour cream
• Salt and pepper, black, finely ground

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

vegetarian

Heat the oil in a saucepan and fry the diced onions until translucent. Season with salt and pepper, add the canned tomatoes, and bring the sauce to a boil. Tilt the lid slightly and simmer gently for 30 minutes, stirring occasionally. At the end of the cooking time, season again with salt and pepper. While the sauce is simmering, cut the eggplants into 0.5 cm thick slices, sprinkle with salt and pepper, coat in flour, and fry in hot fat on both sides for 2-3 minutes until golden brown. Mix the grated cheese with the sour cream and season with salt and pepper. Thinly fill a square baking dish with tomato sauce, then layer a layer of uncooked lasagna sheets. Place a layer of fried eggplant on top of the sheets. Drizzle each eggplant slice with a little tomato sauce. Cover with lasagna sheets, then layer more eggplant and tomato sauce, and continue layering until all the eggplants are used up. Cover everything evenly with the cheese mixture. Bake in a preheated oven on the middle rack at 200 degrees Celsius (top/bottom heat) for about 45 minutes. If the casserole starts to get too brown, cover with parchment paper after 30 minutes.