Eggplant Lasagna

Preparation

1. In a saucepan we put a jet of olive oil, let it heat up, cut the peppers and sauté them for about 15 minutes. Once they are done, we crush them with the help of a mixer.

2. We cook the lasagna plates.

3. Cut the aubergines lengthwise so that we get about 6/8 slices for each aubergine, and we put them to rest for about 30 minutes in a dish with salt so that they release all the water. After that time, we dry the slices and pass them through flour and beaten egg.

4. We fry them in a pan with a little oil. We put the asparagus to cook in a saucepan with water and salt for about 5 minutes.

5. We prepare a baking tray and put the l

6. Place on a tray suitable for the oven and put the lasagna sheets on the bottom of the tray. On top of them, a slice of aubergine, 2/3 slices of tomato, cooked ham and a little grated cheese.

7. Place another aubergine, cover with the asparagus, again the cooked ham and put a last layer with the lasagna plates, the aubergine and the grated cheese.

8. Bake at 180 degrees for 5/8 minutes and serve the lasagna with the sauce of the peppers that we have prepared.