Eggplant Parmigiana Lasagna

• eggplants↗3 великі

  trimmed and thinly sliced lengthwise

• olive oil↗4 ст. л. st. л.
• mozzarella↗250 г вегетаріанської г

  drained and coarsely grated

• vegetarian Italian hard cheese↗50 г г

  grated

• basil↗1 пучок пучок

  leaves gathered and coarsely chopped, plus extra for serving

• dry lasagna sheets↗8

  (for best results use lasagna sheets with egg)

• olive oil↗2 ст. л. st. л.
• garlic cloves↗6

  thinly sliced

• golden fine sugar↗¼ ч. л. ч. л.
• red wine vinegar↗1 ст. л. st. л.
• crushed tomatoes↗3 × 400 г консерви г

Step-by-step instructions

1. 1

   In a large pot heat olive oil over medium heat, sauté the garlic for 1 min until golden. Add sugar and vinegar, simmer for 30 s, then stir in the crushed tomatoes. Season with salt, bring to a gentle boil and simmer another 10 min. Remove from heat and let cool. The sauce can be made ahead and stored in the refrigerator for up to two days.

2. 2

   Heat a grill or large skillet over medium‑high heat. Brush both sides of the eggplant slices with olive oil, sprinkle with salt and sauté in batches until tender and lightly browned (avoid too high heat, otherwise the eggplant will burn without softening). Transfer the cooked slices to a plate.

3. 3

   In a baking dish (rectangular or square) layer one‑third of the eggplant slices, pour one‑third of the sauce, sprinkle a small handful of both cheeses and half of the basil leaves, then cover with dry lasagna sheets. Repeat the layers once more, and finish with a final layer of eggplant, the remaining sauce and the rest of the cheese. Let the dish cool to room temperature, cover and refrigerate for up to two days or freeze for up to three months. Thaw completely before baking.

4. 4

   Preheat the oven to 200 °C (180 °C convection, gas 6). Place the dish on a baking sheet and bake for 30 min until the cheese is golden and the sauce bubbles at the edges. Let the lasagna rest for at least 10 min, then sprinkle with the remaining basil and serve. The prepared lasagna can be stored frozen for up to three months, covered with foil. Before baking, thaw, remove the foil and bake as described above. Alternatively, bake from frozen: 40 min at 180 °C (160 °C convection, gas 4), then remove the foil, raise the temperature to 200 °C (180 °C convection, gas 6) and bake another 30 min.