John Myers
Ingredients for 6 servings:
- 4 large eggplants
- 300 g ricotta
- 200 g mozzarella, diced
- 3 tbsp olive oil
- 2 onions, finely chopped
- 400 ml tomato(s), pureed
- 50 g Parmesan, grated
- 1 bunch basil, chopped
- salt and pepper
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
Peel the eggplants, cut lengthwise into 1 cm thick slices, and sprinkle generously with salt. Let stand for about 30 minutes, then place on kitchen paper and dry thoroughly. Brown on both sides in a dry pan, then remove from the heat. Heat the oil and sauté the onions. Add 4 tablespoons of water and simmer until the onions are soft. Add the passata and cook for 10 minutes. Add the ricotta, basil, salt, and pepper, and remove from the heat after 2 minutes. Pour a thin layer of sauce into a baking dish, then top with eggplant slices. Season with salt and pepper. Layer the ingredients in this order, then finish with the sauce. Sprinkle with mozzarella and Parmesan cheese. Bake in a preheated oven at 180°C for about 30 minutes. The lasagna is quite sauce-heavy, but I like it that way. If you prefer it drier, use less sauce.
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