Lasagna With Aubergines And Ricotta

Preparation:

Preparation: Chop the pine nuts. Cut the eggplant into slices, cover them with salt and let them lose their bitter water for a couple of hours. Rinse them and grill them until tender. Boil the lasagna, draining it al dente, arrange a layer of it on the bottom of a lightly buttered baking dish. Arrange half of the aubergines on top, a little pine nuts and crumbled ricotta, four tablespoons of tomato puree, basil leaves and a drizzle of oil. Make a second layer of lasagna and distribute the rest of the ingredients on top. Finally sprinkle with grated cheese. Bake in the oven at 180 degrees for about 40 minutes. Accompanying wines: Grignolino D'Asti DOC, Bolgheri Rosato DOC, Alezio Rosato DOC.