Tomato and eggplant lasagna

2_03489 TOMATO and eggplant LASAGNE INGREDIENTS for 4 PEOPLE 2 large eggplants, 12 sheets for lasagna ready, meaty tomatoes, 4 100 g grated Gruyère cheese, 120 g feta, 6 tablespoons olive paste, 7 tablespoons olive oil, salt and pepper.

Preheat oven to 210° wash the eggplants and cut them into rings with a thickness of about 1/2 cm.

Tamponatele with kitchen paper and ungetele with the help of a brush.

Stendetele on a baking sheet with non-stick coating and let them Brown in hot oven for about 35 minutes.

Cut the tomatoes into thin slices.

Bring to eb00lizione boiling salted water and cook Lasagna for a few minutes.

Drain and stendetele on a kitchen towel to dry.

Grease a baking sheet.

Spread the grated Gruyère tendo and cover with a layer of sliced tomatoes.

Add salt, pepper and settle over a layer of lasagne.

Then cover with a layer of Eggplant and roll out of the olive paste.

Repeat until you finish with a layer of lasagne, then spread the chunks of feta.

Bake and Brown for about 30 minutes.

Before serving, let it sit for about 5 minutes.