Melanzane alla Parmigiana

Step 1/9

• 2½ tomatoes

Skin the tomatoes by cutting a cross in the top and putting them in boiling water for thirty seconds.

Step 2/9

• 2 cloves garlic
• 1 onions
• 2½ tbsp olive oil

Chop the garlic and onion and cook them for two minutes in olive oil until golden brown.

Step 3/9

Add the tomatoes to the pan and smash them into smaller pieces with a wooden spoon. When they are smashed, let the sauce cook on low heat for thirty minutes. When ready, add pepper and salt.

Step 4/9

• 2 eggplants

Cut the eggplants into long pieces of 1/2cm wide. Heat up some olive oil in a pan and grill the eggplants on both sides for two minutes. Let dry on some paper towel.

Step 5/9

Pre-heat the oven at 180 degrees.

Step 6/9

• 200 g spinach

Cook the spinach in a pan with olive oil until shrunk.

Step 7/9

Grease a lasagne dish with olive oil and cover the bottom with spinach. Add the first layer of tomato sauce. Add a layer of eggplant. Add a second layer of tomato sauce and eggplant. Repeat until everything is used, end with a layer of eggplant.

Step 8/9

• 62½ g mozzarella cheese
• 37½ g Parmesan cheese

Slice up the mozzarella and add together with the grated parmesan cheese as the top layer. (optional: add basil leaves)

Step 9/9

Let the lasagne cook in the oven at 180 degrees for thirty minutes.

Enjoy your meal!