Lasagna with eggplant

1. Stage

Wash the eggplants and cut them into cubes.

2. Stage

Sprinkle the sliced eggplants with salt and leave for half an hour so that the bitterness goes away.

3. Stage

Peel the onion and cut it into half rings. Wash the bell peppers, cut out the seed box, cut in half and cut into thin strips.

4. Stage

Wash the tomatoes, make a cross-shaped incision in the skin on the stalk side and put them in boiling water for about 1 minute, then carefully remove the skin. Cut the tomatoes into small cubes.

5. Stage

Fry onion in 1 tbsp oil for 2-3 minutes. Add bell peppers, tomatoes, salt and ground pepper to taste and stew for 10 minutes more.

6. Stage

At the end of the stew add finely chopped herbs.

7. Stage

Wash eggplant of salt and fry in 1 tbsp. vegetable oil for 5-7 minutes.

8. Stage

In a baking dish (I have a 26 by 17 cm dish) place the lasagna sheets (read the instructions on the package, some companies suggest boiling the lasagna sheets, some suggest using dry sheets). Place 1/3 of the tomato filling on the sheets and 1/2 of the eggplant on top.

9. Stage

Then the lasagna sheets again, 1/3 of the tomato filling and the rest of the eggplant.

10. Stage

Remove the sheets of lasagna and the rest of the tomato filling. Grease the top with sour cream.

11. Stage

Sprinkle with grated cheese. Bake in the oven for 20 minutes at 180-200 degrees.