• 6 persons

  • 50 minutes

Aubergine lasagne


  1. Preheat the oven to 200°C. Cut the aubergine into slices no more than ¾ cm thick. Lightly grease both sides of the slices with oil and arrange them side by side on the baking tray. Bake them for 12 minutes in the oven.
  2. In the meantime, heat the remaining oil in a frying pan and fry the onion and garlic for 3 minutes. Add the tomato pieces and gently cook the sauce for 15 minutes. Season to taste with salt and pepper. Spoon some of the sauce onto the oven dish, cover with a layer of aubergine slices and mozzarella. Repeat the layers and end with tomato sauce and cheese on top.
  3. Place the dish in the oven and bake the lasagne for 30 minutes.

Delicious with rocket salad and ciabatta bread.


  • 1 large aubergine

  • 2 tbsp oil
  • 1 small onion, chopped
  • 2 garlic cloves, finely chopped
  • 400 gram beef tomatoes, in small pieces
  • Salt and pepper
  • 1 ball mozzarella, thinly sliced