Lasagna with eggplant

1. I wash the eggplants under running water, dry them with paper towels, cut them into slices about 0.5 cm thick, if a little thicker - nothing, the main thing is that the pieces are about the same thickness.

2. We line the baking sheet with parchment, place eggplants on it in one layer, pour olive oil, salt and pepper to taste. We send the baking sheet to the oven preheated to 190 degrees. Bake the eggplants for 7 minutes from the side, then take the baking sheet out of the oven, turn each slice to the other side, return to the oven, continue to bake the same amount of time. All the eggplants on the baking sheet are unlikely to fit, so we do this procedure in two or three stages, depending on the size of the baking sheet itself.

3. Pour the tomato sauce into a saucepan with a thick bottom. Peel the garlic, pass it through a press, add it to the sauce. And now salt, enrich with black and red ground pepper to taste, mix. We send the pan to the fire, cook the sauce for about 10 minutes, until it decreases slightly in volume.

4. Put the ricotta cheese in a small bowl, break the chicken eggs here, mix. Wash the basil, dry it, cut 1/2 part finely, spread it into the resulting mass, mix again.

5. The bottom of the baking dish is lubricated with a small amount of tomato sauce, then spread a layer of eggplant, on top of them - 2/3 of the cheese mass. Rub the mozzarella on a fine grater, sprinkle on top. Then we put the eggplant again, ricotta cheese mass, sprinkle with mozzarella. According to the same principle, we lay the third layer, and pour tomato sauce over the surface and sprinkle with the remaining mozzarella.

6. We send the mold to the oven preheated to 190 degrees, bake for 15-20 minutes. Chop the remaining basil with a knife, sprinkle them with lasagna. We serve it on the table with a salad of fresh vegetables.

Bon appetit!