Tomato and Aubergine Lasagna – Popcorn Icecream

Ingredients

• General stuff
• Salt, sugar, pepper and vinegar (weights in the description)
• 2 aubergines
• Rapeseed oil for deep frying / pan frying the aubergine slices
• Olive oil for frying
• 300 g lasagna tiles
• For the tomato & kale sauce
• 500 g tomato sauce
• 500 g crushed tomatoes
• 100 g kale
• 1 yellow onion
• 1 clove of garlic
• For the béchamel sauce
• 25 g butter
• 1 l milk
• 100 g flour
• 100 g Parmigiano cheese
• 100 g additional cheese of your choice
• Heat up some olive oil in a big pan with a clove of garlic. Cut away the thicker parts of the kale stems, slice the kale and put it into the pan.
• Chop 1/2 yellow onion and add to the pan.
• Béchamel. Put the butter (25 g) in a pot on medium heat. Finely chop 1/2 yellow onion and fry it in the butter until soft.
• Mix flour (70 g/ ca 1.2 dl), salt (7 g / 1 tsp) and white pepper in a bowl. Add 3 dl of milk and whisk until smooth. Add the rest of the milk (7 dl) while whisking.
• Add the milk-mix to the pan (with the chopped and softened onion). Heat it up on medium to high heat while stirring with a flat-bottomed wooden spoon or a spatula.
• Slice the aubergines (2) into 0.5 – 1 cm thick slices and coat them with flour.
• Deep fry the aubergine slices (or fry them in a pan with plenty of oil).
• Put the oven to 220 C.
• Now you’re ready to assemble. Start with a layer of béchamel sauce in the bottom of a quite deep oven tray.
• Top it off with a layer of béchamel sauce and put it in the oven for ca 25 min or what the lasagna tiles require.