Aubergine, aubergine, oh-machine.
The use of aubergine needs prior thought. You will need to chop it up beforehand and let it rest in a colander covered in rock salt before you use it. Leave it alone for at least 20 minutes and then RINSE before using. If you forget to rinse you will have a really really salty dish that you may need to throw out. This process will remove some of the bitterness and also make the texture more pleasant.
For this dish you will need slices of aubergine. After the sweating process above, lay it out on a baking tray, brush with oil and grill for about 20 minutes, turning half way through.
Apart from the aubergine you will need:
- lasagna pasta
- tomato sauce (smooth or with pulp)
- white sauce or mushroom sauce
- cheese – any kind you like really
- optional chopped ham
- 2 eggs
In the mean time prepare your dish for the lasagna. Make a layer of pasta at the bottom, then tomato sauce and a thin layer of melting cheese.
When the aubergine is cooked layer it on top. You may now place some white sauce. I used a mushroom sauce that was left over from another dish. Also feel free to add more cheese at this point.
Repeat the process above for another layer i.e. pasta, tomato sauce, aubergine and white sauce. This time also add some chopped ham (optional).
In a bowl beat up 2 eggs and some ricotta. Pour the mixture on top and even it out. You may also add some white sauce again at the sides.
Cook in a fan over at 180-200 degrees for about 40 minutes or until the top starts to brown.