Eggplant Lasagna

Instructions

1. 1

   Cut the eggplants into slices about ½ cm thick.

2. 2

   Dry them and brush each slice with olive oil using a brush.

3. 3

   Place them on a baking tray and bake for 35 minutes. Meanwhile, cut the tomatoes into thin slices.

4. 4

   Cook the lasagna in a large pot of salted boiling water for 7 to 10 minutes from the time it returns to a boil, then drain them.

5. 5

   Reduce the oven temperature to th.6 (180°C).

6. 6

   Drizzle a gratin dish with some oil.

7. 7

   Sprinkle with gruyere cheese.

8. 8

   Cover the dish with tomato slices, season with salt and pepper, then add a layer of lasagna.

9. 9

   Cover with slices of eggplant, brush with tapenade.

10. 10

    Repeat the operation and finish with a layer of lasagna.

11. 11

    Sprinkle with crumbled feta cheese.

12. 12

    Bake in a preheated oven at 210°C, let it caramelize for 30 minutes.