Lasagna of grilled eggplants

Name: Lasagna of grilled eggplants
Ingredients: 1.5 kg grilled eggplants frozen Bonduelle; 50 g pine nuts; 100 ml Olive oil; 20 g garlic puree; Rocket; 2 red chili peppers, seeds removed; 500 g mozzarella, sliced; 2.5 kg diced tomatoes, canned; 10 g chimichurri herbs; 2 red onions, finely chopped; 20 g Basil; 6 tomatoes, thinly sliced; 200 g grated Parmesan

For this recipe, Bonduelle's grilled aubergines (41110958) were used.Ingredients for 10 people.

Ingredients

1.5kggrilled eggplants frozen Bonduelle

50gpine nuts

100mlOlive oil

20ggarlic puree

Rocket

2red chili peppers, seeds removed

500gmozzarella, sliced

2.5kgdiced tomatoes, canned

10gchimichurri herbs

2red onions, finely chopped

20gBasil

6tomatoes, thinly sliced

200ggrated Parmesan

Preparation

Defrost the frozen products in the refrigerator.
Sweat the red onion, chili pepper, and garlic in olive oil without coloring.
Make the sauce: add the diced tomatoes and chimichurri spices and let simmer gently for 10 minutes. Thicken to desired consistency if needed and finish with basil. Stir well and season with salt and pepper if desired.
Assemble the lasagna. First put a layer of sauce on the bottom, then a layer of eggplant, then sauce again, followed by tomato and mozzarella. Finish with a layer of eggplant and sprinkle with Parmesan and pine nuts.
If you want to serve the lasagna immediately, gratinate it for 30 minutes at 200°C. For takeaway, skip this step.
Tip: serve with arugula. You can also make variations with Bonduelle's Groentegrill Andalusia or a variety of grilled products, such as grilled zucchini and grilled red and yellow peppers.