Aubergine and tomato Lasagne

Method

1. Cut the aubergine into slices about ½ cm thick.
2. Sauté in a pan for a couple of minutes, then set aside.
3. Prepare the tomato sauce: put a little oil in a pan with the finely chopped onion, sauté until brown then add the Cirio tomato sauce and season according to taste with salt and pepper.
4. Cook for some minutes, then set aside.
5. Coat a baking tray with a little bit of olive oil, then start creating layers alternating the lasagne dry sheets with the eggplant, the tomato sauce, the grated Parmigiano Reggiano and the béchamel sauce.
6. Top with béchamel and sprinkle with more Parmigiano Reggiano, then bake at 200°C for at least 20/25 min.
7. Let cool down for 10 minutes, then top with fresh basil leaves and serve.

Chef's tip

If you keep the tomato sauce a bit more liquid you won't need to pre-cook the dry lasagne sheets. But if you prefer to be on the safe side, boil some salted water in a big pot and leave the pasta sheets to soak for a few minutes before using them.

Serving suggestion

Serve with vegetable-based side dishes, colourful salads or a light meat-based main course.

Wine selection

Chianti Classico Riserva DOCG, Valpolicella DOC, Chardonnay Sicilia DOC or Insolia Chardonnay Terre Siciliane IGT.

Family tip

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Dish history

Here we invite you to try a 'Sicilian version' of the very well-known lasagne: however in this recipe you won't be using any meat - which will make vegetarians very happy! - instead you will add some lightly pan-fried diced aubergine. Together with the béchamel sauce, the Parmigiano Reggiano and the tomato sauce you'll create a combination of pure Italian tastes! Give it a try and fall in love with this genuine southern Italian recipe!