Time: 1 ora e 30 minuti
Difficulty: Facile

Ingredients for 6 people:
500 g Lasagne with egg Gluten-free pasta from Venice
For béchamel
1.5 l whole milk
60 g of butter
80 g of fine gluten-free rice flour
Sale up to
Nutmeg
For lafarcia
1 Aubergine
1 Onion - 20 g Fresh basil - 100 g Parmigiano Reggiano - 500 g Caciocavallo - 1 lt Extra virgin olive oil - 100 g Salt coarse - Salt up - Garlic 1 clove
Ground black pepper
2 lt Tomato puree
Fry
2 lt Corn seed oil

Procedure
Wash and dry the aubergines, check them and, with a knife, cut them into slices about 1 cm thick for the length of the side.
Lay in layers in a large colander and sprinkle each layer of coarse salt, place them on top of them a weight to help drain faster.
In the meantime, prepare the béchamel. Pour the milk in a saucepan, bring it almost to a boil, add a pinch of salt and a pinch of nutmeg grated; in a second saucepan, pour the melted butter into a bowl, add the flour and mix it with a whisk. Add the milk to the mixture of butter and flour, pouring it into a string, continuing to mix with a whisk, and thicken the béchamel over a gentle flame. Let it rest at room temperature.
Put a pot full of water on the stove and bring to a boil; cook the pasta dough in Venice pasta 30 seconds. Drain the sheets gradually with a skimmer and transfer them to a bowl with cold water; then remove them from the water, lay them on a kitchen towel and dab them.
Heat the oil in a large pan, remove the aubergines from the fridge and dry them from the maceration water, flour them well with the rice flour without gluten and when the oil will be very hot cook for about 2/3 minutes, drain on absorbent paper and put aside.
To make the tomato sauce: in a saucepan pour three tablespoons of oil and add the crushed garlic in a shirt and chopped onion. Fry for a few minutes on a gentle flame,then add the passata, salt and pepper to taste and leave to boil until the thickening of the sauce.
When the sauce is tight, add a few basil leaves and remove from the heat. Cut the caciocavallo into thin slices.
Grease a pan with oil and sprinkle the bottom with a little sauce.
Lay down the sheets of fresh pasta to cover the bottom three slices of aubergines, a little sauce and grated Parmesan cheese and a layer of caciocavallo slices.
Put another layer of fresh pasta, aubergines and one of sauce, then again Parmigiano, slices of caciocavallo and start again with a layer of scalded fresh pasta and then aubergines .
Continue until the ingredients are finished, ending with the aubergines.
Cover with the remaining sauce and the grated Parmesan. Bake in a preheated oven at 190 ° for 40 minutes. Once cooked, leave the parmigiana in the oven off so that it is easier to rest. crank out and serve warm or cold!