Aubergine lasagne

Method

• 1)

  Preheat the oven to 200 degrees Celcius.

• 2)

  Remove the ends of the aubergines and cut into ½ cm slices. Lay slices on a cooling rack, season with salt and let sit for 20 minutes. Pat dry with paper towels and brush with olive oil. Bake the aubergine for 10 minutes in the oven until slightly cooked.

• 3)

  Chop the onion, garlic and carrots finely. Fry the onion, garlic and carrot in olive oil. After about 5 minutes add the minced meat and fry until cooked. Season with pepper, salt and dried basil and oregano. Then add the tomato cubes. Pour in red wine and let the sauce simmer on a low heat for 30 minutes.

• 4)

  Cut the mozzarella into thin slices.

• 5)

  Spread a thin layer of sauce on the bottom of a casserole dish. Then add a layer of aubergine on top. Finish with a layer of mozzarella. Repeat layers and top the last layer of aubergine with tomato sauce, mozzarella and freshly grated Parmesan cheese.

• 6)

  Bake for 40 minutes in a pre-heated oven (200 degrees).