Name: Lasagne Verdi alle Melanzane (Green lasagne with aubergines)
Yield: Serves 8-10
Cuisine: Italian
Ingredients: 3 oz (75 g) freshly grated parmesan (or mature Cheddar) cheese; 8 oz (225 g) Italian mozzarella or Bel Paese cheese, shredded or sliced thinly; Béchamel Sauce made with 1 pint (600 ml) milk; vegetable oil (preferably sunflower or ground nut), for frying; 2½-3 lb (1.25-1.3 kg) firm aubergines; salt; 1 pint (600 ml) Salsa di Pomodoro; Béchamel Sauce; Egg pasta sheets, optional; Salsa di Pomodoro; 1 lb (450 g) green lasagne, dried or home-made with 4 eggs; a little butter

Preparation info

Serves
8-10

Difficulty
Medium

Appears in

Pasta Italian Style

By Patricia Lousada

Published 1991

About

I love the slightly exotic look of dark purple aubergines, and this is a lovely way to use them. Perfect for vegetarians, the recipe can be made a day or two in advance. Pick out the very firm, shiny aubergines and salt them well to rid them of any bitterness.

Ingredients

Basic recipes

Method

Slice the aubergines in thin rounds and sprinkle liberally with salt. Place in a colander to drain for at least 45 minutes and then rinse and pat dry. Meanwhile, make the béchamel sauce and cover it with cling film or dot with butter, to prevent a skin forming.

Fill a large frying pan with oil to a depth of ½ i