How to make
Cut the eggplants, salt them and leave them to drain out their bitterness. Then wash and dry them. Heat 4 tbsp of the olive oil in a pan and braise them. Leave them on paper towels.
Add the remaining olive oil to the pan and braise the onions for 5 min. Next, add the tomatoes, spices, garlic. Bring to a boil and reduce the heat, saute for 30 min. Meanwhile, make the cheese sauce.
For it, melt the butter in a pot, add the flour and stir for 1 min. Pour in the milk, bring to a boil and boil for 2 min. Remove from the stove, add the mustard, spices and 2 types of cheese.
Heat the oven to 390°F (200 °C). Boil the lasagna sheets. Arrange half of the eggplants in an oven dish, pour half of the tomato sauce over them.
Put 3 of the lasagna sheets on top and repeat. Pour the cheese sauce on top, put a lid on and bake for 30 min. Take the lid off for the last 10 min.
