Grilled eggplant lasagna with buffalo mozzarella

The last weekend, which was a holiday, for Carnival, we went to  San Antonio de Areco spend the day. I did not know the place, and I love it.

His gentle people , well kept historical center and its restaurants made ​​our day unique.

And as it was a long weekend, and rainy days, I felt like cooking something with tomato sauce, which I love, and it is very easy to do. So out of the oven, this delicious lasagna. Hope you enjoy, and have a wonderful week.

 Grilled eggplant lasagna with buffalo mozzarella

Ingredients 1 kilo of tomatoes 1/4 cup olive oil 2 cloves garlic, minced 1 medium onion, chopped 1/2 teaspoon salt 1/2 cup white wine 1 teaspoon  brown sugar or organic sugar ground pepper to taste rosemary leaves 5 medium eggplants  100g Buffalo mozzarella or bocontinno , or regular mozzarella.

Method: Wash and cut tomatoes into dices . Pass through the blender or food processor and reserve . Put the oil in a saucepan and bring to a simmer until hot.When  this hot add the onion and leave until browned , stirring occasionally , add the garlic and let brown. Add the tomatoes and saute for about five minutes, add the wine , salt , sugar and pepper. Reduce heat and simmer until it takes the body. Add rosemary leaves For the eggplant Peel the eggplant and cut lengthwise . Pierce with a fork and let it drain , in a large colander . Meanwhile, heat a griddle and brush with oil. Allow to mark and remove . In a rectangular pan add a layer of tomato sauce and cover with a layer of eggplant, so on until the sauce. Cover with foil and bake for 20 minutes . Remove from oven , remove foil and place the mozzarella . Return to oven and leave until the mozzarella melts. serve