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1 TL Olivenöl
500 g Aubergine(n) (längs in 0,5 cm dicke Scheiben geschnitten)
700 g Tomatensauce (Fertigprodukt, mit Basilikum)
6-8 Lasagne-Platten
200 g Ricotta (entrahmt)
100 g Ziegenfrischkäse
10 Blätter Basilikum (in Streifen gehackt)
1/4 TL Chiliflocken
4 EL Parmesan (frisch gerieben)
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