Eggplant Whole‑Wheat Lasagna

Ingredients

• 2 Eggplants
• Salt
• 1 onion
• 1 Garlic clove
• 3 tbsp olive oil
• 2 tbsp Tomato paste
• 100 ml red wine
• 500 g canned diced tomatoes
• 1 tbsp thyme
• pepper (ground)
• 3 tbsp butter
• 3 tbsp whole‑wheat flour
• 0.75 l milk (1.5% fat)
• a pinch nutmeg
• 9 whole‑wheat lasagna sheets
• 50 g Parmesan
• 100 g Mozzarella
• 2 stems basil

Instructions

1. 1.

   Wash, trim, and slice eggplants crosswise; salt them and let sit for 30 minutes.

2. 2.

   Peel and finely chop onion and garlic. Heat 2 tbsp oil in a pan, sauté onions and garlic. Stir in tomato paste, cook briefly, then deglaze with red wine. Add tomatoes and simmer until thickened about 10 minutes. Finally add thyme and season with salt and pepper.

3. 3.

   Pat eggplants dry, heat remaining oil in another pan and brown the slices on both sides. Remove from pan.

4. 4.

   For béchamel sauce, melt butter in a pot, stir in flour, cook briefly, then whisk in milk. Simmer gently for 5–10 minutes, seasoning with salt, nutmeg, and pepper.

5. 5.

   Spread a layer of béchamel on the bottom of a baking dish, then lay lasagna sheets over it. Distribute tomato sauce, eggplant, and béchamel in alternating layers until all ingredients are used, finishing with eggplant and béchamel.

6. 6.

   Grate Parmesan. Slice mozzarella and top the lasagna with it. Sprinkle with Parmesan and bake in a preheated oven at 180 °C (160 °C fan‑forced; gas: level 2–3) for about 45 minutes.

7. 7.

   Meanwhile wash basil, shake dry, and pluck leaves. Remove lasagna from the oven, let rest 5 minutes, then sprinkle with basil before serving.