Vegetarian Eggplant Lasagna

Cut the eggplant slices and sprinkle salt on both sides to remove the extra liquid. Let stand for 30 minutes.

Rinse the eggplant slices in cold water to remove all the salt. Preheat the oven to 175°C (moderate).

In a frying pan over medium heat, heat 5 tablespoons of olive oil. Brown all the slices on both sides without overlapping them and leaving them soft.

Spread a layer of tomato in the dish. On top of the tomato layer a layer of eggplant, and on top a layer of cheese. Do it in this order until the lasagna dish is covered or according to taste.

Bake in the oven for 30'-45' until the sauce is bubbling and the cheese has browned.