Aubergine lasagne

STEP BY STEP

Let's make something delicious.

1. 01

   Line two baking trays with baking parchment. Wash and trim the aubergines, cut into slices about 1 cm thick and arrange on the trays. Sprinkle with salt and leave to stand for about 10 minutes.

2. 02

   Meanwhile, peel and finely chop the garlic and shallots for the sauce. Wash the basil, shake dry and finely chop. In a bowl, mix the chopped tomatoes, garlic, shallots, basil and a quarter of the olive oil. Season with salt, pepper, sugar and dried oregano.

3. 03

   Preheat the oven grill to 250°C with top heat. Pat the aubergine slices dry with kitchen paper and drizzle with half the olive oil. Grill under the hot oven grill for about 8 minutes, until lightly browned. Swap the positions of the trays in the oven after about 4 minutes.

4. 04

   Remove the aubergines from the oven. Preheat the oven to 200°C with conventional top and bottom heat. Grate the Bergkäse.

5. 05

   Grease a baking dish (35 x 23 x 6 cm) with the remaining olive oil and sprinkle with half the breadcrumbs. Spread a little sauce in the dish. Add alternating layers of lasagne sheets, aubergine slices, tomato sauce, mozzarella and Bergkäse until all the ingredients are used up. Finish with aubergines, tomato sauce, mozzarella and Bergkäse.

6. 06

   Sprinkle the lasagne with the remaining breadcrumbs. Pick half the oregano leaves from their stems and scatter over the top. Bake the aubergine lasagne in the hot oven on the second shelf from the bottom for about 40 minutes, until golden brown.

7. 07

   Remove the aubergine lasagne from the oven, scatter over the remaining oregano leaves and serve.