Lasagna alla Norma

Make the sauce

Cut the eggplants into small 2 cm cubes. Put the cubes in a bowl and sprinkle them with salt. Set aside for a moment and then cook them in boiling water for 2 minutes. Remove the cubes from the water with a slotted spoon. Let drain.

Heat a splash of olive oil in a pan on the stove. Sauté the onion, garlic, and diced eggplant in it. Season with pepper and salt. Add the cubes and let the sauce simmer for about five minutes over low heat. Remove the garlic cloves from the sauce and add another handful of fresh basil leaves, a pinch of dried oregano, and the ricotta salata.

Make the lasagna

Preheat the oven to 180 degrees.

Put 2 of the 3 eggplants in a bowl, cover with a lid or microwave-safe plastic wrap, and microwave for 10 minutes (850 watts).

Cut the remaining eggplant into slices about 0.5 to 1 cm thick. Fry the slices in a small splash of olive oil in a hot pan until golden brown on both sides. Season with a pinch of salt.

Next, remove the crowns from the microwaved eggplants, cut them into pieces, and crumble the feta into a bowl. Blend with an immersion blender until smooth and let cool.

Mix the ricotta with the eggplant-feta cream and stir well. Season with plenty of pepper and salt.

Assemble the lasagna. Start with a layer of alla normasaus sauce, followed by slices of grilled eggplant, a layer of eggplant cream, and the pasta sheets. Then again alla normasaus sauce, eggplant slices, eggplant cream, and pasta sheets.

Grate a layer of Parmesan cheese over the lasagna and bake it in the oven for 35 minutes before serving.