Lasagna of eggplant

Name: lasagna of eggplant
Total time: 40 min
Yield: 4
Ingredients: 3 eggplant; 100 milliliters olive oil; 3 shallot; 1 medium onion; 200 gram mixed nuts; 4 cut multigrain bread; 4 cut Whole grain bread; mespoint chili powder; mespoint paprika; 400 milliliters creme fraiche; 400 milliliters demi crème fraîche; 12 dried tomato on oil

Ingredients

3 eggplant
100 milliliters olive oil
3 shallot
1 medium onion
200 gram mixed nuts
4 cut multigrain bread

4 cut Whole grain bread
Mespoint chili powder
Mespoint paprika
400 milliliters creme fraiche
400 milliliters demi crème fraîche
12 dried tomato on oil

Directions

Brush the eggplant slices thinly with olive oil and roast them for 2 minutes per side in a hot grill or frying pan.
Heat 2 tablespoons of olive oil and fry the shallots in it.
Put the nuts, the bread crumbs and the chilli powder through and stir-fry approximately 2 minutes.
Sprinkle the eggplant slices with salt and pepper and brush them with crème fraîche. Lay 1 layer in a bowl. Divide a layer of nut-bread mixture over it and put tomato strips on it.
Repeat these layers and cover the top with aubergine. Garnish with tomato strips.