Eggplant Lasagna

Preheat oven to 200 ° C

Cook over steam whole eggplant in a colander over a pot of boiling water for 30 minutes, then cut in half, remove and chop the pulp.

Meanwhile, peel and chop finely.

Heat the olive oil in a large pan over medium heat, add garlic, thyme and eggplant, then crumble on this red pepper and cook for 10 minutes.

Add tomatoes, breaking them with a spoon, and add the balsamic vinegar.

Add most of the basil leaves, then bring to a boil and simmer for 10 minutes or until sauce has thickened and reduced, then try and season with sea salt and black pepper.

Grate the Parmesan and half of the cheddar cheese, cut into slices the remaining cheddar.

To assemble, spread a layer of tomato sauce on the basis of a refractory source. Lightly sprinkle with grated cheese, cover with a layer of lasagne sheets, then repeat twice. Finish with a layer of sauce, sprinkle remaining grated cheese and go over the sheet cheddar cheese.

Bake in the bottom of the oven for 25 to 30 minutes, or until browned and bubbly.

Add the remaining basil, sprinkle lightly with olive oil.