| May 30, 2020 | 0 Comments


1 -1.5 kg eggplant, thinly sliced
500-700ml tomato passata
400g mozzarella, cubed
150g Parmesan, grated
100g Provolone, grated


1. Fry the eggplant slices in oil

2. Put the slices on kitchen paper. Pre-heat oven to 180-200C

3. Add a splash of tomato passata (cooked 15min) to a lasagne form

4. Add eggplant slices.

5. Also add a bit parmesan

6. Then a splash tomato sauce. In addition some basil.


7. Finally pieces of mozzarella

8.  Again slices of eggplant etc etc

9. At the end add provolone

10. Last but not least mozzarella.  In the oven for 30-40min

11. After 30-40 min let it rest in the oven for 30min . Serve lukewarm.

Category: Berlin Kitchen

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