Eggplant lasagna with ricotta

Ingredients for 6 servings:

• 2 large eggplants, cut into 1 cm cubes
• 3 large onions, cut into half rings
• 5 garlic cloves, chopped
• 1 ½ liters of pureed tomatoes
• 1 kg ricotta, fresh
• lots of freshly grated Parmesan
• some basil leaves
• some oregano, dried
• salt and pepper
• Sugar
• Oil, for frying
• 24 lasagna sheets

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 55 minutes

simple recipe from southern Sicily, although a bit time-consuming

Heat the oil in a large, deep pan, fry the onions until lightly browned, then add the garlic and diced eggplant and fry everything thoroughly. You should do this for a while with the eggplants, otherwise they’ll squeak between your teeth, and nobody likes that! Now add the passata and season with all the spices, bring to a boil briefly, and then reduce the heat to low and simmer for about 30-40 minutes. Season again to taste, adjust seasoning if necessary, and let cool slightly. Have a large, rectangular baking dish and everything else you need ready. Pour a little sauce into the bottom of the dish, then add 6 lasagna sheets, more sauce, and top with a tablespoon of ricotta pieces. Alternate lasagna sheets, sauce, and ricotta, ending with a layer of lasagna sheets, topped with ricotta, and a very generous amount of freshly grated Parmesan. Bake in a preheated oven at 200°C for approximately 30-40 minutes. You can find a recipe for making your own ricotta in my recipes: http://www.chefkoch.de/rezepte/2286591364570220/Ricotta.html