RECIPES
Timbale of lasagna with fried aubergine, mozzarella and tomato
INGREDIENTS
• 9 oz (250 g) Delverde lasagna
• 10½ oz (300 g) aubergines
• 1 lb 2 oz (1/2 kg) tinned tomatoes
• 5½ oz (150 g) mozzarella
• 1 onion
• 2 garlic cloves
• 1 tbsp potato starch
• 2 cup (1/2 l) peanut oil
• 3 tbsps extra virgin olive oil
• 2 oz (50 g) parmesan cheese
• white flour
• fresh basil
• salt and pepper
Wash the aubergines and cut them into slices around 1/2 cm thick, cutting 8 round slices from the ends and then the remaining slices lengthwise.
Sprinkle with salt and put in a colander with a weight on top to extract the bitter juices.
Rinse and dry the aubergines, then flour them.
Fry in plenty of boiling peanut oil and then drain on kitchen paper.
Sprinkle some salt and pepper on top.
In the meantime mash the tinned tomatoes with a fork.
Fry the chopped onion in a little oil then add the tomatoes, garlic and basil.
Season with salt and pepper then pass through a fine sieve.
Return to the heat and thicken with the starch mixed with a little water.
Cut the mozzarella into chunks.
Cook the lasagne in plenty of boiling salted water, drain while al dente and then cool in iced water.
Make up the timbale in an oven dish alternating layers of tomato sauce, pasta, lengthwise slices of aubergine, mozzarella and grated cheese.
Bake at 320 °F (160 °C or Gas Mark 3) for around 15/20 minutes, finish off with the tomato sauce and decorate with the round slices of aubergine, basil and a drizzle of olive oil.
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