Grated cheese (I use pecorino but you can use whatever you like);
STEP
First, let’s prepare the tomato sauce:
Pour a drizzle of extra virgin olive oil into a pan and add the chopped onion, stir often to prevent it from burning and leave it to brown for a couple of minutes;
Add the tomato puree and a little water, season with salt and cook over low heat for about 40 minutes. Once cooked, add the basil leaves, breaking them up by hand, turn off the heat and set aside;
Wash the aubergines, dry and peel them, cut them into slices lengthwise to a thickness of 2 or 3 mm and place them in a container, sprinkling them layer by layer with a little coarse salt to make them lose the bitter vegetation water;
Cover with a plate and place a weight on top, leave them like this for at least 30 minutes;
Rinse the aubergines to remove the salt and dry them very well with absorbent paper, then pass them in the flour and then in the beaten eggs and fry, place them on a plate lined with paper to dry the oil;
Now let’s assemble the Lasagna with the aubergines that we fried:
In a rectangular pan, pour two ladles of sauce on the bottom and cover the entire base with a wooden spoon;
So now we are going to lay down a layer of lasagna, then the sliced scamorza, the cooked ham, the fried aubergines, a nice handful of grated cheese and season with plenty of sauce;
We continue in this way until we reach the edge of the pan and until you have finished all the ingredients;
We finish with a generous sprinkling of grated cheese;
We bake our lasagna with eggplant parmigiana in a static oven (already at temperature) at 190 degrees for about 30 minutes. When they are golden brown and with a nice crust on the surface, we turn them out and let them rest for 8/10 before serving them and,,, ENJOY YOUR MEAL!
