Eggplant lasagna

Everyone's favorite dish - lasagne - can be made with eggplant. I tried it when visiting vegetarians. Traditional minced meat is replaced by eggplant and you get a delicious, light, healthy dish.

Ingredients

• Lasagne Sheets - 9 Pieces
• Tomato Sauce - 100 Grams
• Eggplant - 1 Piece
• Cream - 1 Glass
• Mozzarella - 200 Grams
• Parmesan - 50 Grams
• Fresh baselik - 1 Piece (handful)
• Olive oil - To taste

Directions

1. Cut the eggplant and bake in the microwave for 7 minutes. Then fry until golden brown in oil.
2. Put 3 lasagna sheets in a mold, pour in a third of the cream, a third of the tomato sauce, half of the Parmesan and half of the eggplant, and top with the basil leaves.
3. Add again three lasagna leaves, a third of the cream, a third of the tomato, half of the Parmesan, half of the eggplant, and the rest of the basil leaves.
4. Add three lasagna sheets again, pour in a third of the cream, a third of the tomato, add the mozzarella, sprinkle with oil and pepper.
5. Bake in an oven preheated to 205 degrees for 35 minutes. Bon Appetit!