3 Medium size Eggplants finely sliced lengthwise
3 Fresh Mozzarela Di Buffala balls, cut in thin slices
100 Gr. Parmagiano Reggiano Cheese finely grated
250 Gr. Homemade tomato sauce – Recipe below
250 Gr. Fresh Italian Ricotta Cheese
Salt & Pepper
1/4 Cup of Olive Oil
Cut the eggplants lengthwise and place on a baking tray covered with parchment paper
Slightly brush each slice with olive oil and put them under the grill at 200 Celsius for approximately 10 minutes. They should start to brown. Turn them over and brush them with a little olive oil and repeat the same exercise for about 10 minutes.
For the ricotta mixture, simply pour the cheese in a medium size bowl and stir in one egg and about 50 grams of Parmesan Cheese. Mix well.
In the meantime, get on with your tomato sauce. – Recipe below –
To assemble the lasagna, use a baking dish and cover the bottom with a good ladle of tomato sauce. Cover with a layer of grilled eggplants. Ladle a spoonful of tomato sauce to cover the entire surface.
Use approximately 1/4 of your ricotta cheese mixture and using a small knife, cover the surface with the mixture, place a few slices of Mozzarella cheese and finish with a little Parmesan cheese. Repeat the exercise with all your eggplants and cheese preparation. You should have 4 -5 layers of goodness in your baking dish. Finish with a layer of sauce, Ricotta, Mozarella and finally some Parmesan cheese.
Finish with a generous layer of cheese and put in the oven and grill at 200 Celsius for 20 minutes.
For the tomato sauce
2 Tablespoons Olive Oil
1 large red onion finely chopped
2 Garlic cloves finely chopped
1 Teaspoon Chilli Flakes – Peperoncino
2 Cans of crushed tomatoes
2 Cups water
1 Full teaspoon of dried basil
1 Full teaspoon of Oregano
Salt & Pepper to taste
In a heavy base saucepan, heat the olive oil and add the garlic and chilli flakes. Saute for about a minute and stir in the onion. Cook the onions until they start to brown at the edges.
Stir in the tomatoes, water and herbs, salt and pepper.
Cook the sauce at medium heat for about 30-40 minutes, until it is rather thick. That’s it !