Vegetarian lasagna with eggplant

Ingredients for 3 servings:

• 800 g tomatoes, from the can
• 1 eggplant(s)
• 200g tofu
• 1 m.-sized onion(s)
• 2 cloves garlic
• 1 shot of red wine
• 1 tbsp, levelled sugar
• 1 vegetable stock cube
• 1 pack of grated Emmental cheese, approx. 150 – 200 g
• 1 bay leaf
• 4 juniper berries
• 4 tbsp rapeseed oil
• ½ small carrot(s)
• 10 olives, pitted
• 2 sprigs of rosemary
• 1 stalk of thyme
• 3 tbsp Italian herbs, frozen
• 2 tbsp oregano, dried
• Lasagna sheet(s)
• 1 tbsp Parmesan, freshly grated
• basil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 6 hours 40 minutes; Total time approx. 7 hours 20 minutes

Cut the eggplant lengthwise into approximately 0.5 cm thick slices. Heat approximately 2 tablespoons of rapeseed oil in a pan, fry the eggplant slices on both sides until golden brown, remove from the pan, and set aside. Mash the tofu with a fork until small crumbs form. Heat approximately 2 tablespoons of rapeseed oil in the pan, fry the bay leaf, juniper berries, and tofu until quite crispy. Add the finely diced carrot, diced onion, and finely chopped garlic. Fry until the onion and garlic are translucent. Deglaze with red wine. Pass the tomatoes through a whisk and add them to the tofu mixture. Mix with the sugar, crushed vegetable stock cube, Italian herbs, and 2 tablespoons of dried oregano. Add the grated Parmesan cheese to the sauce. Halve the olives, add them, and bring everything back to a boil. Cover the bottom of the lasagna dish with the sauce. Place a layer of eggplant slices on top. Place a layer of lasagna sheets on top of the eggplant. Continue in this order, finishing with the sauce. Sprinkle the grated Emmental cheese on top of the sauce. Keep in the preheated oven for as long as the lasagna sheets require. The same applies to the oven temperature. (Approx. 35-40 minutes at 180-200°C (350-400°F) top/bottom heat.) When serving, add a few basil leaves and some grated Parmesan cheese.