Eggplant Lasagna

Cut the eggplant into 0.5cm thick slices with skin removed

Place them on a tray, sprinkle with salt and let them sit for 30 minutes to release excess moisture

While that's happening, cut the tomatoes in half lengthwise, remove seeds and chop into cubes

Let it sit for 1 hour with garlic, parsley, oregano, paprika (if using), salt, black pepper, and olive oil

Make the noodle dough: on a flat surface place the flour and make a depression in the center

Add the eggs and salt and mix until you get a firm but elastic dough

Let it rest covered with a cloth for 30 minutes

Dry the eggplant slices with paper towels, coat with flour (shaking off excess), and fry in low heat oil until lightly golden

Drain on paper towels and reserve

Roll out the noodle dough to a thin layer, preferably using a pasta machine, and cut into 22cm pieces

Grease a 22x35cm refractory dish with olive oil and place some spoonfuls of seasoned tomatoes

Cover with the noodle pieces, leaving some overhang along the edges of the dish (the dough is raw)

Finish filling the dish with remaining noodle pieces, alternating layers of fried eggplant, mozzarella cheese, and tomato sauce

Top with the remaining tomato sauce, eggplant, and mozzarella cheese

Finally, place in a preheated oven at 200°C for 45 minutes

Bake for 6 portions

437 calories per serving