Eggplant lasagna





4 to 5 sliced ​​eggplants

2-3 tbsp. olive oil or canola oil


1/3 cup olive or canola oil

1 onion, thinly sliced

1 green pepper, finely chopped

1 clove garlic, finely chopped

½ cup red wine

4 tomatoes or 1 400g  jar of peeled and chopped tomatoes

1 tbsp fresh rosemary or 1 tsp dried

1 tsp oregano


1 plain yogurt

3 eggs

½ cup milk

¼ cup cheese



Slice eggplants and place slices in a colander. Add salt to each side, and let them stand for 1 hour.

Rinse with cold water and dry slices.


Preheat oven.

Place eggplant slices in one layer on an oiled baking tray and bake 5 minutes per side until brown.


Preparing the sauce:

Saute the onion in the oil and cook covered over low heat until transparent. Add garlic and green pepper, stir fry for 3 minutes more. Add the wine and boil 1 minute. Add tomatoes, rosemary, oregano and pepper. Reduce heat and let the sauce thicken about 12 minutes. Cool slightly and pass through a blender.


Preparation of lasagna:

In a baking dish put down a layer of sauce and a little grated cheese. Then put a layer of eggplant. Repeat: sauce, cheese, eggplant. Finish with eggplant layer on the top.


Preparation of the topping:

Mix together yogurt, eggs, and milk. Season and pour over the lasagna. Sprinkle with cheese. Put in the oven for 30 minutes. Let stand 10 to 15 minutes before serving.