Cooking with Balsamic Vinegar

Aubergine Lasagna with hot chili Balsamic glaze


2 big aubergines (eggplants)
350 g of Tomato Sauce with Basil Leonardi
1 egg
250 g of mozzarella cheese
100 g of grated Parmesan cheese
Salt (and coarse salt)
Chili pepper Balsamic Glaze Leonardi


  1. Wash the aubergines, remove the edges and cut in slices. Put the slices in a bowl with salt and add something heavy on top so they can drain from liquids and bitterness. (leave them at least for 30 minutes)
  2. Put the slices on a hot plate previously oiled and grill on both sides.
  3. In the meantime, heat in a pan the tomato sauce with a bit of olive oil.
  4. Cut the mozzarella cheese in thin slices
  5. At the bottom of an oven dish, put a layer of sauce
  6. Add a layer of aubergines on top of the sauce
  7. Add another layer of tomato sauce
  8. Add the parmesan cheese with the herbs
  9. Add a layer of mozzarella slices
  10. Add a little bit of olive oil
  11. Finally add a thin layer of beaten egg
  12. Start again the same combination of layers aubergines-sauce-parmesan-mozzarella-oil-egg
  13. Finish the third layer with aubergines-sauce-parmesan-mozzarella-oil-egg and pour the remaining beaten egg on top
  14. Bake in hot oven for 30 minutes at 180°C.
  15. Take out the aubergine lasagna and leave on rest so that it becomes harder
  16. Cut in portions and serve in individual plates, garnishing with Chili hot pepper Balsamic Glaze.
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