Aubergine and tomato lasagne with a crispy crust
These are the ingredients you need
3 sliced aubergines - 6 tbsp olive oil - 2 diced garlic cloves - 2 (canned) anchovies - 3 sprigs rosemary - 800 g vine tomatoes - 3 sliced mozzarella balls -100 g breadcrumbs (fresh or ready-made)
Preparation
Sprinkle salt over the aubergine and let drain in a colander. Heat the oil in a frying pan and gently sauté the garlic, anchovies and two sprigs of rosemary until the anchovies fall apart. Preheat the oven to 200°C. Strain the sprigs and garlic from the oil and season with freshly ground pepper. Dry off the aubergine and carefully mix with half the oil, then grill each side for 1-2 min. Heat 2 Tbs oil in a frying pan and sauté the tomatoes for 2-3 min. Place a layer of aubergine in a baking dish, add the slices of tomato and mozzarella on top, and then cover with another layer of aubergine. Mix the breadcrumbs with the rest of the oil and sprinkle over the dish. Bake the lasagne in the middle of the oven for 25 min. Garnish with rosemary. Delicious with pasta.