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🍝 Summer vegetables with lasagna sheets

898 kcal · 30 min · 4 servings

Ingredients

• 350 g flour
• 125 g semolina
• 4 eggs
• 0.5 tsp salt
• 2 tbsp dry white wine
• 350 g cherry tomatoes
• 2 medium eggplants
• 8 small white onions
• 200 g parmesan
• salt
• pepper (freshly ground)
• olive oil (cold-pressed)
• 3 tbsp butter

Instructions

1. 1. Wash the eggplant thoroughly.
2. 2. Slice the eggplant into 1 cm thick rounds.
3. 3. Cut each round crosswise into three equal pieces.
4. 4. Place the eggplant pieces in a bowl.
5. 5. Sprinkle them with 2 tablespoons of salt.
6. 6. Let the eggplants sit for 10 minutes.
7. 7. Rinse the eggplant pieces under cold water.
8. 8. Pat them dry with kitchen paper.
9. 9. Wash the tomatoes.
10. 10. Halve the tomatoes.
11. 11. Peel the onions.
12. 12. Halve the onions.
13. 13. Heat 8 tablespoons of oil in a pan.
14. 14. Fry the eggplant slices until golden brown on both sides over medium heat.
15. 15. Fry them on both sides.
16. 16. Place the fried eggplants on kitchen paper.
17. 17. Let the excess fat drain off.
18. 18. Season the eggplants with salt and pepper.
19. 19. Add the onion halves to the remaining oil.
20. 20. Fry the onions until golden yellow.
21. 21. Pile flour and semolina on a work surface.
22. 22. Make a well in the center of the flour mixture.
23. 23. Add eggs, salt, and wine into the well.
24. 24. Knead everything into a smooth dough.
25. 25. Cover the dough with a cloth.
26. 26. Let the dough rest for 30 minutes.
27. 27. Lightly dust the work surface with flour.
28. 28. Roll out the pasta dough thinly.
29. 29. Cut the dough into smaller rectangular lasagna sheets.
30. 30. Place the sheets on a kitchen towel.
31. 31. Let the sheets dry slightly.
32. 32. Melt the butter over low heat.
33. 33. Shave the Parmesan with a peeler.
34. 34. Bring plenty of salted water to a boil in a large pot.
35. 35. Cook the pasta sheets in batches.
36. 36. Cook them for 4 minutes.
37. 37. Lift the pasta out with a slotted spoon.
38. 38. Let the pasta drain briefly.
39. 39. Arrange the vegetables immediately on 4 plates.
40. 40. Place the vegetables between 3 to 4 pasta sheets.
41. 41. Drizzle the pasta with the melted butter.
42. 42. Sprinkle the dishes with shaved Parmesan.
43. 43. Serve the dish immediately.

Nutrition per serving

• kcal: 898
• Protein: 38 g · Fett/Fat: 39 g · Carbs: 97 g