An alternative version of Lasagne, with delicious eggplants and cheese!
First, prepare the sauce: fry the onion cut into cubes in oil, add the tomato sauce, basil leaves, salt and pepper, cover with a lid and cook over medium heat for 30 minutes. Meanwhile wash the aubergines, dry them and cut them into thin slices. Placed on a cloth and put salt, this procedure will eliminate excess water and bitterness of aubergines. Remember that an aubergine will be used in breadcrumbs, the other one will simply be fried in boiling oil.
Heat the vegetable oil and saute the slices first simple and then the breaded aubergine.
Heat the oven to 180 degrees.
In a rectangular baking pan, distribute two ladles of sauce in a homogeneous way, lay the whole lasagna, add the fried and fried aubergines, the grated smoked scamorza, season with the sauce and cover with the fresh whole wheat lasagna.
Repeat the procedure three times, cover the last layer of Divella whole wheat lasagna with the sauce and put in the oven. Cook for 25 to 30 minutes.
Enjoy your meal!