Summer Vegetable Lasagna

Ingredients

• 350 g flour
• 125 g semolina
• 4 eggs
• 0.5 tsp Salt
• 2 tbsp dry white wine
• 350 g cherry tomatoes
• 2 medium eggplants
• 8 small white onions
• 200 g parmesan cheese
• Salt
• freshly ground pepper
• cold‑pressed olive oil
• 3 tbsp butter

Instructions

1. 1.

   Wash the eggplant and slice into 1 cm thick rounds. Cut each round crosswise into three pieces. Sprinkle the pieces with 2 Tbsp salt, let stand for 10 min, then rinse under running water and pat dry with kitchen paper. Wash the tomatoes and halve them. Peel and halve the onions. Heat 8 Tbsp oil in a pan and fry the eggplant slices over medium heat until golden brown on both sides. Remove to paper towels to drain, then season with salt and pepper. Add the onion halves to the remaining oil and sauté until golden yellow, adding more oil if needed. Add the tomato halves and briefly steam in the hot oil, seasoning with salt and pepper.

2. 2.

   On a clean surface, mound flour and semolina and make a well. Pour in eggs, salt, and wine, then knead into a smooth dough. Cover with a cloth and let rest for 30 min.

3. 3.

   Roll out the dough on a lightly floured surface to thin sheets and cut into smaller rectangular lasagna sheets. Place on kitchen towels and allow to dry slightly. Melt butter over low heat until just melted. Grate parmesan as desired using a microplane.

4. 4.

   Bring a large pot of salted water to a boil. Cook the noodle sheets in batches for 4 min until al dente.

5. 5.

   Use a slotted spoon to lift the noodles, let them drain briefly, then immediately arrange on four plates by layering 3–4 sheets between each portion of vegetables. Drizzle with liquid butter and sprinkle grated parmesan. Serve immediately.