Vegetarian eggplant lasagna

Ingredients

• 2 eggplants
• 1 zucchini
• 2 bell peppers (red and yellow, for example)
• 1 onion
• 1 clove of garlic
• 1 package of passata di pomodoro (500 g)
• 1 tablespoon oregano
• 1 tablespoon dried basil (or nice fresh leaves)
• 60 g grated goat cheese (make sure you use vegetarian cheese)
• pinch of salt

Instructions

1. 1

   Preheat the oven to 180°CFinely chop the onion. Cut the zucchini and bell peppers into small cubes. Crush the garlic clove and finely chop it.Put some olive oil in a koekenpan and sauté the onion, garlic, zucchini and bell peppers in it.Slice the eggplants lengthwise into thin slices; these will be your lasagna sheets.Heat a (grill) pan and grill the eggplant slices until they are nicely golden brown.Meanwhile, add the passata to the bell peppers and zucchini, along with the oregano and basil. Let it simmer for about 5 minutes.Spoon a thin layer of the tomato mixture into an ovenschaal. Cover this layer with eggplant slices. Repeat the layers. Top the final layer with grated goat cheese.Bake for about 25 minutes until nicely golden brown. Enjoy!