Aubergine-grain lasagna

3 tbsp. olive oil

4-6 cloves garlic, crushed

tomato paste

2 tsp. � salt

4 tsp. � dried Italian herbs

2-3 medium eggplant, peeled

8-10 large pieces of bread

1 Cup of crushed crackers

1-2 large ripe tomatoes

Basil, for garnish

In great shape with high bumpers to heat the oil to a high temperature. Put out the garlic for 1-2 minutes, then add tomatoes, salt, and herbs. Simmer for 30 minutes, occasionally stirring.

Preheat oven to 200 ? C.

Meanwhile prepare two Protvino, zastyiv them with parchment paper. Cut eggplant plates. Put them in a single layer on Protvino. Sprinkle with salt and liberally greased with olive oil.

Bake the eggplant for 30-40 minutes at a temperature of 200 ?, turning once, until then, until they become very soft and sometimes toasted.

Sprinkle the slices of bread with olive oil on both sides and fry in a pan until taromenane better in the oven.You can also just fry the bread in the toaster, but in the oven tastes better.

Make layers of lasagna: the bottom layer in a large baking dish - 1 and 1 / 2 cups of tomato sauce. Laid on top of toasted bread, as closely as possible.

Spread half of the eggplant on top of the bread, and then another 1 and 1 / 2 cups of tomato sauce.

Add a second layer of bread.Add the second half of the eggplant, and the rest of the sauce.

Make sure that the bread is completely covered with sauce. Sprinkle the breadcrumbs on top.

Put slices of fresh tomatoes upper portion of lasagna, sprinkle with salt and pepper.

Bake for 40 minutes at a temperature of 200 ? C. Remove from the oven and let cool 10 minutes.

Sprinkle with Basil.

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