Saturday, May 29, 2010
250 g of fresh pasta for lasagna,
1.5 kg of eggplant,
100 g diced bacon,
1 clove garlic,
1 sprig of thyme,
1 sprig of marjoram,
300 g cream cheese,
500 g of copper firm tomatoes,
80 g parmesan cheese,
2.5 dl milk
20 g butter
a tablespoon of curry
3 tablespoons oil, salt.
Cut the eggplant into cubes.
Fry the bacon in a frying pan with oil and garlic juice for 5 minutes.
Add the eggplant 2 tablespoons thyme 1 marjoram, crushed, a ladle of hot water, a pinch of salt, and cook over low heat for 20 minutes.
Joined in the mixer the cream cheese, milk, curry, half the cheese and whisk until mixture is smooth.
Make a layer of dough into a buttered pan, spread with some cream cheese, continue with the tomatoes into thin slices, and the texture of eggplant.
Continue alternating layers until you run out of ingredients, sprinkle with rest of cheese and some butter.
Bake at 180 degrees for about 30 minutes and serve piping hot lasagne.