Eggplant lasagna with zucchini

Ingredients for 4 servings:

• 2 m.-large eggplant(s)
• 1 zucchini
• 1 onion(s)
• 2 garlic cloves
• 150 g cream cheese
• 4 tbsp basil, chopped
• 3 tbsp Parmesan, grated
• 1 egg(s)
• 1 can tomatoes, pureed, approx. 500 g
• 2 tsp rapeseed oil
• n. B. Salt
• n. B. Pfeffer
• 100 g cheese, grated
• 6 lasagna sheets

Instructions

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

Preheat oven to 230°C (top/bottom heat). Line a baking tray with baking paper and set aside. Cut each eggplant lengthwise into 4-5 slices, place on the baking tray, and brush with oil. Bake for 20 minutes until golden brown. Remove from the oven and set aside. Heat a little oil in a large frying pan. Finely chop the onion, slice the zucchini, and fry in the pan for 5-10 minutes. Add 1 sliced ​​garlic clove and fry for another minute. Transfer to a small bowl and set aside to cool. Meanwhile, mix the cream cheese, 2 tablespoons of basil, and 2 tablespoons of Parmesan cheese in another bowl. Add the cooled onion mixture along with the egg. Season well with salt and pepper. Heat a little oil in a saucepan over medium heat. Fry the remaining sliced ​​garlic for 2 minutes. Add the tomatoes, mix thoroughly, and reduce the heat. Sprinkle with the remaining basil and season with salt and pepper. Cover and simmer for 10 minutes, remove from heat, and set aside. Spread some tomato sauce on the bottom of a baking dish. Layer lasagna sheets, eggplant slices, and cream cheese mixture alternately. Finish with lasagna sheets and tomato sauce. Sprinkle with cheese and the remaining Parmesan cheese and bake for 20 minutes.