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Eggplant lasagna

Recipe purposed by Muriel Wuidart

Removing water from the eggplant : 30 min. - Preparation : 10 min.-Cooking : 1 hour

Ingredients

4 middle-sized eggplants
12 fresh lasagna noodles
21 oz. mozarella cut into thin slices
8.75 oz. mushrooms
5.25 oz. grated Gruyère or Parmesan cheese
24.5 oz. tomatoes, blanched, peeled and deseeded
2 Tbs (Tablespoonful) fresh chopped basil
2 Tbs oregano
2 chopped shallots
Olive oil, salt, peper

Preparation

Cut the eggplants into thick slices. Remove water from the slices by sprinkling them with salt. After half an hour, rinse with clear water and strain them.

Dry roast the shallots in a saucepan until tender and slightly charred. Add the mushrooms cut into slices and the herbs and cook them 5 minutes. Add the tomato juice, salt and pepper and cook for a further 10 minutes.

Preheat the oven at 375°F . Lay out the eggplants dans le lèche-frite and brush them with some olive oil. Broil each slide during 5 minutes.
In an oiled dish, lay 3 or 4 lasagna noodles. Spread 1/3 of the tomato juice and above an eggplant layer and finally 1/3 of cheese.
Repeat the procedure twice or three times. Protect the top of the lasagna with aluminum foil and put the dish in the oven for 35 to 45 minutes. Remove the aluminum foil after 20 min of cooking to let the dish brown.