How to make
Cut the eggplants into round slices widthwise or lengthwise. Salt them, leave for 20 minutes to drain the bitterness and rinse. Wipe and brush them with olive oil, lightly salt again. Fry them in a dry Teflon pan on both sides.
Fry the crushed garlic briefly in the same pan with a little more olive oil, add salt and 2 pinches of sugar, black pepper, oregano and chopped basil. Grease the form that will you stack the lasagna in and pour a bit of the sauce on the bottom. Arrange a layer of eggplant, sprinkle it with crumbled cheese and then a layer of lasagna sheets.
Sprinkle grated cheese on top and place eggplant again. Keep it up until you run out of products, you can even pour a little olive oil between the layers.
Sprinkle it with plenty of feta cheese on top and some crushed rusks to form a crispy crust. Bake the lean lasagna in a pre-heated 390°F (200 °C) oven until ready.
