![](https://thebusinesswomanskitchen.de/wp-content/uploads/2019/09/IMG_6594.jpg)
Once I noticed some mouth-watering photos of aubergine involtini i. e. you cut an aubergine lengthwise into thin slices, roast them in the oven, fill some ricotta or whatever inside & roll them up. Then the involtini are placed in a casserole w/ some tomato sauce on the bottom & grated cheese on top & baked.
I decided to give it a try. Pondering how to proceed I stumbled across some details.
How to manage to cut the aubergines lengthwise into thin, even slices? I thought that it might be better to buy one more aubergine in case of accidents …
![](https://thebusinesswomanskitchen.de/wp-content/uploads/2019/09/IMG_6669.jpg)
I wasn’t so happy, but then an inspiration hit me:
Involtini meant a nice filling of ricotta incased in roasted aubergine … & tomato sauce in the background i. e. around the aubergines …
So why not roll out flat the aubergine slices? Thinking of lasagna instead of involtini?
So we start w/ some very basic ingredients. (The process of preparing seems to be complicated, but it’s easier than you might think!)
![](https://thebusinesswomanskitchen.de/wp-content/uploads/2019/09/IMG_6505.jpg)
What do we need?
- aubergines
- ricotta w/ some lemon flavored oil
- an egg
- pecorino
- tomato pulp w/ cream
- an onion & some fresh garlic.
It’s enough input to create an aubergine lasagna with 3 different layers (= aubergine, ricotta, tomato).
As usual we preheat the oven (190° C fan).
We start w/ the aubergines & cut them simply into slices of about 5 – 6 mm thickness.
The aubergine slices come to rest on 2 baking sheets lined w/ baking parchment. Then we need some olive oil to brush the aubergine slices. Finally we sprinkle some salt over the aubergines.
For the next 20 – 25 min the aubergines will get roasted in the oven.
![](https://thebusinesswomanskitchen.de/wp-content/uploads/2019/09/IMG_6532.jpg)
![](https://thebusinesswomanskitchen.de/wp-content/uploads/2019/09/IMG_6580.jpg)
The aubergine slices are soft, but not slushy i. e. they don’t fall apart. (Keep the oven on 190° C fan!)
Aubergine slices: ready for the lasagna.
![](https://thebusinesswomanskitchen.de/wp-content/uploads/2019/09/IMG_6592.jpg)
While the oven works on the aubergine slices we’ve got enough time for the other layers of our lasagna.
We fry the chopped onion w/ cloves of garlic & a bay leave in some olive oil until soft & crispy. The cloves of garlic & the bay leave are discarded.
The tomato pulp & the cream are mixed. Finally the onion mess marches into the tomato mess.
Timato mess: ready for the lasagna.
![](https://thebusinesswomanskitchen.de/wp-content/uploads/2019/09/IMG_6543.jpg)
![](https://thebusinesswomanskitchen.de/wp-content/uploads/2019/09/IMG_6565.jpg)
The ricotta, the lemon oil & the egg are combined.
![](https://thebusinesswomanskitchen.de/wp-content/uploads/2019/09/IMG_6550.jpg)
![](https://thebusinesswomanskitchen.de/wp-content/uploads/2019/09/IMG_6553.jpg)
Now the pecorino… the grated pecorino… (I hope you didn’t forget to grate the pecorino at the beginning!)
![](https://thebusinesswomanskitchen.de/wp-content/uploads/2019/09/IMG_6556.jpg)
So now most of the grated pecorino marches into the ricotta mess.
Ricotta mess: ready for the lasagna.
Now we start creating the lasagna:
- 50% of the tomato mess
- 50% of the aubergine slices
- 100% of the ricotta mess
- 50% of the aubergine slices
- 50% of the tomato mess.
![](https://thebusinesswomanskitchen.de/wp-content/uploads/2019/09/IMG_6625.jpg)
![](https://thebusinesswomanskitchen.de/wp-content/uploads/2019/09/IMG_6628.jpg)
![](https://thebusinesswomanskitchen.de/wp-content/uploads/2019/09/IMG_6634.jpg)
![](https://thebusinesswomanskitchen.de/wp-content/uploads/2019/09/IMG_6637.jpg)
That’s for the input …
![](https://thebusinesswomanskitchen.de/wp-content/uploads/2019/09/IMG_6642.jpg)
… into the oven … After 15 min sprinkle grated pecorino over the tomato mess (about 2 tbsp) & back into the oven at once for another 10 min (or so.)
Voilà the aubergine lasagna!
![](https://thebusinesswomanskitchen.de/wp-content/uploads/2019/09/IMG_6650.jpg)
Enjoy!
- 2 aubergines (about 800 g)
- some salt
- some olive oil
- 250 g ricotta
- 1 tsp lemon flavoured oil
- 1 egg
- 50 g grated pecorino
- 1 can tomato pulp (400 g)
- 50 ml cream
- 1 tsp sugar
- 1 tbsp olive oil
- 1 onion (about 125 g)
- 2 cloves of garlic
- 1 bay leave
- 2 tbsp grated pecorino
- Preheat the oven to 190° C fan.
- Grate the pecorino.
- Line 2 baking sheets w/ baking parchment.
- Cut the aubergines into slices of about 5 – 6 mm.
- Distribute the aubergine slices on the baking sheets & brush them w/ olive oil. Sprinkle some salt all over.
- Put the aubergines into the preheated oven for about 20 – 25 min; the aubergines should be soft & slightly brown in the end. Let them cool for some minutes.
- Don't turn off the oven, but let it stay heated up at 190° C.
- In the meantime – while the aubergines are in the oven – peel the onion & chop it.
- Start frying the onion in olive oil w/ the cloves of garlic & the bay leave for about 10 – 15 min. Add salt & pepper.
- Discard the garlic & the bay leave.
- Mix the tomato pulp & the cream. Add the sugar.
- Add onion mess to the tomato mess.
- Mix ricotta, lemon oil, grated pecorino & the egg.
- Pour or spoon about half of the tomato mess in the casserole.
- Add about half of the aubergine slices & cover the tomato mess.
- Add all of the ricotta mess & distribute evenly.
- Add rest of the aubergin slice & cover the ricotta mess.
- Add rest of the tomato mess & distribute evenly.
- Bake in the oven for about 20 – 25 min.
- After about 15 min in the oven sprinkle grated pecorino on top – and put it back in the oven for about 5 – 10 min.
![](https://thebusinesswomanskitchen.de/wp-content/uploads/2024/02/IMG_6674.jpg)