Summer baked Pasta

Wash and dry eggplants and Zucchini, then cut into slices lengthwise, without peeling them.

Put the slices of Eggplant on a slanted Board in the sink, salt them and leave them like this for an hour to lose water.

Then FRY them along with the zucchini in plenty of oil.

In a separate saucepan heat 4 tablespoons of oil with the garlic; as soon as this will colour levatelo and pour in seasoning the tomatoes shakes, add salt, pepper, perfumed with chopped parsley and basil and cook with cover for half an hour.

Meanwhile boil the lasagna in boiling salted water, then drain and allineatele on a clean cloth.

Grease with butter a baking dish and get a layer of lasagne and a fried eggplant, then sprinkle a spoonful of tomato sauce.

Again a layer of lasagne, put a bit of fried Zucchini and a bit of tomato sauce.

Repeat the layers and ended up covering everything with sauce made with 30 g of butter, flour and milk.

Sprinkle grated Parmesan and butter flakes and put in the oven at 160° -170° for about half an hour.