Preparation for Summer Rolled Lasagna with Eggplants

• To make this recipe, follow several steps, so let’s start with the eggplants.
  
  Clean and wash the two eggplants, you can also use one larger one, slice them lengthwise and then grill them on the plate with a pinch of salt.
  
  As you grill, place them on a plate, season with a drizzle of oil, oregano, and some fresh basil.
  
  You can also fry the slices in a pan with plenty of peanut oil and then drain on paper towels.

• COOKING TOMATO SAUCE
  
  After this step, prepare the tomato sauce, wash and dry the tomatoes and then cut them into small pieces.
  
  In a pan, pour olive oil and chopped onion, let it brown for a few minutes, then add the tomatoes, a few basil leaves, and salt, stir several times, and cook until the sauce thickens, about 7-10 minutes.

• BLANCHING LASAGNA SHEETS

  Meanwhile, as the tomato is cooking, blanch the lasagna sheets, I used pre-cooked egg ones, but they need to be softened in water to roll them up.
  
  Bring salted water to a boil, add 2-3 lasagna sheets and cook for about 3 minutes, turning during cooking, then drain and let cool spread out on a surface.

• PREPARING BÉCHAMEL
  
  Meanwhile, also prepare the béchamel: pour the flour and butter into a saucepan, whisk and make the roux, stir for a few minutes until it becomes golden, then pour the milk in a stream, mix well with a whisk to avoid lumps, add the salt and nutmeg, in a few minutes it is ready, do not thicken it too much, it should be very soft.

  

• When the ingredients are all ready, proceed with the preparation of the rolled lasagna.
  
  PREPARATION OF ROLLED LASAGNA
  
  Lay the lasagna sheets flat on a cutting board, put a spoonful of tomato and a sprinkle of grated Grana on each sheet, continue with the grilled or fried eggplant slices, the cooked ham, the scamorza or provola, and a bit more tomato and a few scattered teaspoons of béchamel, break some basil leaves, and then roll everything up. Proceed the same way with the other lasagna sheets.

• Take a baking dish, lay a few spoonfuls of tomato and béchamel on the bottom, then insert the rolled lasagna, cover them with the béchamel, the remaining tomato, some basil, and a sprinkle of Grana, and proceed with baking.
  
  BAKING THE LASAGNA
  
  Bake the lasagna in a preheated oven at 350°F for about 25-30 minutes, if they brown too quickly at the start, place a sheet of aluminum foil.
  
  When they are well-cooked and golden, take them out of the oven, let them rest a little, and then serve!

• For other baked pasta recipes click here
  
  For more eggplant recipes click here

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