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about aubergine involtini turning into aubergine lasagna
Prep Time35 minutes
Cook Time25 minutes
Servings: 8
ingredients:
for the aubergine layer:
  • 2 aubergines (about 800 g)
  • some salt
  • some olive oil
for the ricotta layer:
  • 250 g ricotta
  • 1 tsp lemon flavoured oil
  • 1 egg
  • 50 g grated pecorino
for the tomato layer:
  • 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
for the topping:
  • 2 tbsp grated pecorino
how to:
  • 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.
Filling the casserole:
  • 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.
Notes
Prep Time: Time for roasting the aubergine in the oven is included although the time is also used for preparing the rest of the lasagna layers.
You may serve the aubergine lasagna at once; it is very soft & creamy.
You may also let it cool & reheat after some hours: now the aubergine lasagna is set & can be cut nicely in slices or quarters.