Aubergine lasagne

INGREDIENTS FOR 6/8 PEOPLE

PASTA

400 G ITALIAN 00 FLOUR

4 EGGS

FILLING

2 LARGE AUBERGINES

4 MOZZARELLAS

500 G TOMATO SAUCE WITH BASIL AND GARLIC

GRATED PARMIGIANO

SALT

PEPPER

BUTTER

BÉCHAMEL

1 LITRE MILK

100 G BUTTER

100 G ITALIAN 00 FLOUR

SALT

PEPPER

NUTMEG

BUTTER TO TOP

For homemade pasta, knead flour and eggs, wrap and refrigerate at least half an hour, then roll with a machine. Or buy ready pasta.

I slice aubergines about 1 cm thick, layer with coarse salt in a colander for a couple of hours, rinse, dry and grill with a little oil. Fry if preferred; grilling is lighter.

I dice mozzarella and pat dry.

I make tomato sauce with garlic sautéed in extra virgin olive oil, tomato sauce, salt, pepper and basil, cooking about 20 minutes until thick.

I make béchamel by melting butter, stirring in flour briefly, then boiling milk without lumps, salt, pepper and nutmeg, and cooking about ten minutes until thick.

I blanch pasta sheets in salted boiling water, drain, cool in cold water and dry on a towel.

I put béchamel in a large dish, add pasta and tomato sauce.

I add aubergine slices and mozzarella.

I add béchamel and Parmigiano.

I repeat layers until used.

I finish with plenty of Parmigiano and butter knobs.

I bake at 180°C for about 40 minutes until golden.