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parmigiana di melanzane between lasagne sheets
Prep Time1 hour 20 minutes
Cook Time1 hour 20 minutes
Servings: 4
ingredients:
for the aubergines:
  • 2 aubergines (about 600 g)
  • salt
  • 2 tbsp olive oil
for the tomato sauce:
  • 400 g Italian tomato pulp (1 can)
  • 70 g Italian tomato purée (1 can)
  • 3 shallots
  • 1 carrot
  • 2-3 anchovies (in oil)
  • 1-2 cloves of garlic
  • 1 tsp dried Mediterranean herbs (e. g. herbs of Provence)
  • 1 bay leaf
  • a pinch of sugar
  • 2 tbsp olive oil
  • salt & pepper (to taste)
for the layering:
  • 8 lasagne sheets (no pre-cooking required)
  • 250 g mozzarella (2 balls)
  • 50 g parmesan or pecorino (freshly grated)
equipment:
  • casserole (20 x 20 cm)
how to:
for the aubergines:
  • Clean & trim the aubergines. Cut them lengthwise into slices of about 1-1.5 cm thickness.
  • Add salt generously & put the slices in a colander. Wait for about 30 min. Water will drip off. Pat the aubergine slices dry.
  • Line a baking tray w/ baking parchment, arrange the aubergine slices & brush them w/ olive oil.
  • Let the aubergines bake in the oven at 175° C for about 30 min. Then took the tray out of the oven.
  • Now the aubergines are ready for the lasagne.
for the tomato sauce:
  • Start chopping the shallots finely. Clean & trim & peel the carrots & chop the carrot finely. Chop the anchovies.
  • In a pan fry everything softly in olive oil. Press the garlic. Add the herbs & the bay leaf.
  • Let it fry for about 30 min.
  • Mix the tomato pulp & the tomato purée. Add salt & pepper to taste. Add a pinch of sugar.
  • Add the fried mess & mix thoroughly.
for the lasagne:
  • Grate the parmesan resp. the pecorino.
  • Cut the mozzarella into slices.
for the layering:
  • Grab a casserole big enough for 2 lasagne sheets in a layer (about 20 x 20 cm).
  • Add some tomato mess on bottom. Add 2 lasagne sheets.
  • Add more tomato mess & a generous layer of baked aubergine slices.
  • Add mozzarella & grated cheese.
  • Add another 2 lasagne sheets & repeat ... & repeat.
  • Finish w/ 2 lasagne sheets, add the rest of the tomato mess, the rest of the cheese.
  • Let it bake in the oven at 180° C w/ fan for about 20 min.
Notes
Prep Time: The aubergines will need about 15 min of preparation. The rest period of 30 min is on top. The tomato mess will need about 15 min. Assembling the lasagne will take about 20 min.
Cook Time: The oven session for the aubergines will be 30 min as well as the frying of the tomato mess. The lasagne will take 20 min in the oven.
The casserole will deliver 4 generous pieces of lasagne. 
Leftovers may be put in the fridge for 3-4 days & reheated in the microwave.
Sorry: no experience w/ freezing.