9 sheets pasta (lasagna)
8 slices ham (crude)
1 onions (small)
1 kilogram tomatoes (or 2-3 cans tomatoes)
150 grams Emmenthal (grated)
whipping cream (20 cl.)
100 grams grated parmesan cheese
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1Preheat oven to 175°C (345°F).
2Cut the eggplants into slices 1 centimeter thick and arrange them in a single layer on paper towels. Add salt to both sides and drain for 30 minutes.
3Rinse the eggplants and them dry with paper towels.
4Arrange on a baking sheet in a single layer and brush with olive oil.
5Bake for 35 minutes, turning halfway through cooking until tender.
6In a saute pan, brown the chopped onion over low heat in a tablespoon of olive oil.
7Add the diced tomatoes.
8Add salt and pepper to taste.
9Let simmer for 10 minutes.
10Grease a baking dish and arrange the lasagna sheets at the bottom of the dish.
11Divide half the eggplant slices, 1/3 tomatoes, and a little chopped basil.
12Cover half with ham and half with Emmenthal.
13Repeat same procedure with another layer.
14Top the last layer of lasagna with the last third of tomato sauce and mix (cream + egg) and Parmesan.
15Bake for 35 minutes.
16Remove from the oven and cover with aluminum foil, let stand for 10 minutes.
PER SERVING *
|Calories270Calories from Fat100|
|% DAILY VALUE*|
|Calories from Fat100|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Belinda F. 3 Jul 2015
I fell in love with this recipe the moment i tasted it. The eggplant gave it an entirely new texture with that prime vegetable taste; while the crude ham was a nice switch up from regular hamburger in my other recipes.