Lasagna Norma (Italian Eggplant Lasagna)

Ingredients for homemade pasta:

• 1 2/3 cups all-purpose flour (200g)
• 2 eggs
• Salt to taste

• 3 1/3 cups canned peeled tomatoes (800g)
• 1 large eggplant or 2 small ones
• 2 cups ricotta (500g)
• 3/4 cup grated salted ricotta cheese (100g)
• 3/4 cup grated Parmigiano Reggiano cheese (100g)
• Fresh basil to taste
• Extra virgin olive oil
• Salt and pepper to taste

1. On a pastry board, pour the flour in a mound and make a well in the center. Add the eggs and a pinch of salt.
2. Using a fork, start mixing the eggs, breaking them slightly, and gradually incorporating the flour from the edges.
3. Continue kneading with your hands until you obtain a smooth and homogeneous dough.
4. Form a ball with the dough, wrap it in plastic wrap, and let it rest in the refrigerator for at least 30 minutes.
5. After the resting time, roll out the dough with a rolling pin or a pasta machine until you obtain thin sheets.
6. Cut the pasta sheets to fit the size of your lasagna pan.
7. Cook the pasta in plenty of salted water, cool it down, and dry it well on a cloth.
8. Cut the eggplant into cubes and fry them in plenty of hot oil until they are golden and crispy. Drain on paper towels to remove excess oil.
9. In a pan, sauté the chopped onion with a drizzle of extra virgin olive oil. Add the peeled tomatoes and cook for about 15-20 minutes until you get a thick sauce. Adjust salt and pepper.
10. In a bowl, mix the ricotta with the grated Parmigiano Reggiano cheese.
11. In a baking dish, start assembling the lasagna: a layer of tomato sauce, a pasta sheet, ricotta and Parmigiano Reggiano cream, tomato sauce, fried eggplants, a sprinkle of grated salted ricotta cheese, and basil leaves. Continue alternating layers until you finish the ingredients, ending with tomato sauce, eggplants, and grated salted ricotta cheese.
12. Bake the lasagna in a preheated oven at 350°F (180°C) for about 25-30 minutes or until golden on top.
13. Serve the Lasagna alla Norma hot.