Lasagna with aubergines is a quick and tasty first course , ideal to bring to the table for Sunday lunch with the family or for a summer dinner with friends. It is a light and very tasty baked vegetarian recipe , prepared without bechamel or meat sauce, based on egg puff pastry, grilled aubergines , tomato sauce with basil and chopped scamorza.

Once you have arranged the indicated ingredients in layers inside a baking dish, all you have to do is finish everything with a few ladles of sauce , datterini cherry tomatoes cut in half, a sprinkling of grated parmesan and a drizzle of extra virgin olive oil, and bake the lasagna at 180°C for less than half an hour: you will thus obtain a dish that is slightly gratinated on the surface and stringy at the heart, truly irresistible.

For a more genuine result you can prepare the egg pasta at home while, for a more delicious one, you can fry the aubergines in boiling seed oil, making sure, before placing them on the baking tray, to drain them well on a sheet of kitchen absorbent paper. If you like, you can replace the scamorza with smoked provola, mozzarella well drained from the whey or another stretched curd cheese, or you can use a handful of pecorino or salted ricotta instead of the grated parmesan.

If you wish to add a few spoonfuls of béchamel we suggest you prepare a rather thick and creamy one, and let the vegetables drain , before proceeding with the preparation, in a colander with a pinch of coarse salt: in this way they will lose all the vegetation liquid, in addition to their characteristic bitter aftertaste, and the final yield will be optimal and not at all watery.

Find out how to prepare lasagna with aubergines by following the step-by-step procedure and advice; you can also prepare them in advance and serve them at room temperature for a party buffet . If you liked this recipe, also try the conchiglioni alla parmigiana or try your hand at other vegetarian lasagna .

Ingredients
FRESH EGG PASTA FOR LASAGNA
200 gr
LARGE ROUND AUBERGINE
1
TOMATO PUREE
300 ml
SCAMORZA
200 gr
DATTERINI CHERRY TOMATOES
5
CARROT
1
CELERY
1 costa
ONION
1/2
GRATED PARMESAN CHEESE
q.b.
BASIL
q.b.
EXTRA VIRGIN OLIVE OIL
q.b.
SALE
q.b.
BABY
q.b.
How to prepare lasagna with aubergines

Step 1
First prepare the sauce: let the herbs, cleaned and cut into cubes, dry in a saucepan with a generous drizzle of extra virgin olive oil.
1
.

Step 2
Then add the tomato puree
2
, and season with salt and pepper.

Step 3
Perfume with a few leaves of fresh basil
3
and cook the sauce gently for about twenty minutes, stirring occasionally with a wooden ladle, until you obtain a thick, thin sauce.

Step 4
Clean the aubergine, cut it into rounds about 1/2 cm thick and grill them on both sides on a hot griddle
4
, lightly greased with oil.

Step 5
As they are ready, transfer the grilled aubergines onto a sheet of absorbent kitchen paper
5
.

Step 6
Cover the bottom of a rectangular baking dish with a little tomato sauce
6
.

Step 7
Arrange the egg puff pastry
7
.

Step 8
Arrange the grilled aubergines on top
8
.

Step 9
Add the diced scamorza and more tomato sauce
9
, and continue making the layers until you run out of ingredients.

Step 10
Finish with the sauce and datterini tomatoes, washed and cut in half, sprinkle with grated parmesan and drizzle with a drizzle of oil
10
.

Step 11
Place the lasagna in a preheated oven at 180°C, in static mode, and leave to cook for 20-25 minutes
eleven
.

Step 12
Once the cooking time has passed, take the lasagna out of the oven and let it rest for about ten minutes at room temperature; then garnish with a few basil leaves
12
.

Step 13
Distribute the aubergine lasagna onto individual plates
13
, bring to the table and serve.

storage
Lasagna with aubergines can be kept in the fridge, in an airtight container, for a maximum of 2 days . When serving, we suggest heating them for a few minutes in a pre-heated oven at 180°C, to make them hot and stringy again.