Eggplant Lasagna

Here is a dish that will make people happy! Of course, it is not very light, although with olive oil… But also a good layer of cheese scraping on top! My mom gave me her recipe for eggplant lasagna, which has become a classic in the family home! A really simple recipe but really tasty and delicious. Slices of eggplant cooked in olive oil blend perfectly with a creamy tomato, onion and basil sauce and of course to stay with southern and Italian accents, grated parmesan and mozzarella cheese.

Recipe for eggplant lasagna:

-3 eggplants
-4 tomatoes
-1 heaping tablespoon of tomato paste
-2 onions
-a bunch of basil
-a bouquet garni
-a package of lasagna
-100g of grated parmesan cheese

-300 to 400g of

mozzarella

-20cl of liquid cream
-salt pepper
-olive oil

Good fresh ingredients, there is no secret in the kitchen!

Cut the onions into pieces (if they are badly cut, who cares!!). Cook in a pan with olive oil over moderate heat.

When they are translucent, add the peeled tomatoes (you can do this by boiling them for a few seconds or by peeling them with a peeler) and cut them into large pieces.

Let cook, stirring from time to time, add the bouquet garni and the tomato paste.

When everything looks well done (about 20 minutes), add the cream.

Cut the basil into pieces with a knife (or a pair of scissors).

Add to the cream of tomato soup, mix well, turn off the heat, season with salt and pepper and set aside until the rest of the recipe.

Cut eggplant into 1 cm thick slices.

They can then be microwaved for 7 minutes to pre-cook them. If you don’t have this oven, you can skip this step, but the pan cooking will take longer!