Eggplant Lasagna

Preparation:

Preparation: Peel the aubergines, cut them into one centimeter slices, sprinkle them with coarse salt and put them in a colander for an hour, so they lose water. In a saucepan, brown the garlic with 4 tablespoons of oil, mash it with a fork, then remove it and add the tomato. Salt, pepper and flavor with oregano. Cook the sauce over medium heat for 20 minutes and finally add the chopped basil. Rinse the aubergines, dry them and grill them. Boil the lasagne, a few at a time, in boiling salted water to which you have added a little oil, drain and spread them out on a cloth. Spread a thin layer of sauce on the bottom of a baking dish, arrange a layer of lasagne, one of aubergines and a little sauce and cover with slices of mozzarella. Continue with the layers, but make sure you finish with aubergines, sauce and mozzarella. Cover the pan with aluminum foil and bake at 200 degrees for 20 minutes. Remove the aluminum, sprinkle with grated parmesan and leave to brown at 250 degrees.