Delicious eggplant lasagna topped with béchamel and cheese. Thinly sliced eggplants are seasoned and grilled, then layered with a savory Bolognese sauce, ricotta, and mozzarella cheese. A perfect dish for a hearty meal!
1: Cut the eggplants into very thin slices without peeling them, sprinkle with salt and let them rest for a few minutes to release bitterness.
2: Dry the eggplants with a paper towel and spread garlic, oregano, salt, and pepper (or pesto) on them.
3: Grill until browned on both sides.
4: For assembling, add oil to the baking dish and start layering the lasagna in this order: Eggplant layer, Bolognese layer, Ricotta and Mozzarella cheese, Parmesan.
5: Repeat layers until reaching the top, ending with an eggplant layer, adding a bit of sauce and mozzarella.
6: Beat 2 eggs and pour them over the lasagna to seal it, then add Parmesan cheese for browning.
7: Bake covered with aluminum foil for about 30 minutes at 200°C (400°F).
8: Remove the foil and bake for another 10 minutes to brown and gratinate.
