Eggplant Lasagna

Ingredients

• 2 Eggplants
• 100 ml olive oil (+1 Tbsp extra)
• 1 bundle fresh herbs (e.g., rosemary, oregano, basil)
• 400 g chunky tomatoes
• 2 Garlic cloves
• Salt
• Pepper
• 50 g grated Parmesan
• 50 g grated mozzarella

Instructions

1. 1.

   Preheat the oven to 200 °C (convection).

2. 2.

   Wash the eggplants and trim the ends. Slice them into about 0.5 cm thick rounds.

3. 3.

   Pat the released liquid from the eggplant slices with paper towels.

4. 4.

   Heat a little olive oil in a pan. Sauté each slice on both sides until golden brown, then set aside on a paper‑towel lined plate to drain.

5. 5.

   Coarsely chop the herbs and seasonings.

6. 6.

   In a small saucepan heat 1 Tbsp olive oil. Peel and mince the garlic. Cook over low heat for 2–3 minutes until translucent. Add the chunky tomatoes and herbs.

7. 7.

   Season with salt and pepper, then simmer for about 15 minutes.

8. 8.

   Spread 2 Tbsp of tomato sauce on the bottom of a baking dish. Layer eggplant slices, sprinkle grated Parmesan and mozzarella, then repeat alternating layers of sauce, eggplant, cheese until all ingredients are used, finishing with a layer of mozzarella.

9. 9.

   Cover the lasagna with parchment paper and bake for about 20 minutes in the center of the oven. Remove the parchment and bake for an additional 15 minutes until the top is golden brown.