My favorite quarantine dish of the last month, open lasagna! This lasagna is actually a combination of a caprese and a melanzane, but then served as a lasagna. Tip: use one-person dishes for the oven and serve the dish directly in those dishes as well.
Ingredients for 2 pers.:
- 1 eggplant
- 3 large tomatoes
- fresh parsley
- fresh thyme
- 1 spring onion
- 1 mozzarella
- fresh basil
- fresh pesto
- 1 garlic clove
- parmesan cheese
- 250 g lasagna sheets
- salt and pepper
How to prepare it:
This version of my open lasagna needs some grilling time, so I am using a one-person dish per person that you can use to serve the dish in right away. Preheat your grill.
Prepare a pan filled with water for the lasagna. For this recipe I use ready-made fresh lasagna sheets.
Cut the eggplant into thin slices. Place it on a shelf and sprinkle some salt over it. Put this aside for 10 minutes. The salt extracts moisture from the eggplant, which helps them to be ready more quickly. And release less moisture during the grilling.
Finely chop the thyme and basil. Cut the tomatoes into thin slices. Finely chop the spring onion and cut the mozzarella into thin slices. Peel the garlic, cut the garlic over half and remove the root.
Put the lasagna sheets with some salt and some olive oil in the boiling water and cook for about 5 minutes. Meanwhile, grill the eggplant slices until they have a nice grill drawing.
Start stacking the lasagna in the baking trays. Start with a sheet of lasagna. Put some tomatoes on this, squeeze a bit of garlic over it, add a bit of spring onion and a bit of the chopped herbs. Add some seasoning with a bit of salt and pepper to taste. Then place a few slices of eggplant and a slice of mozzarella with a scoop of pesto. Repeat this process in its entirety a couple of times.
Now put another sheet of lasagna over it. Place some tomatoes, a slice of mozzarella and eggplant on top and grate parmesan cheese over them. Put the whole under the grill for 10 minutes.
Serve immediately
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