For the eggplant lasagna with mozzarella, first cut the eggplant into slices, salt, brush with oil and pre-cook in the oven for 15 minutes.
Make sauce from the carrot, bell bell pepper, garlic and a shallot. Sauté these ingredients with ghee, add little tomato paste and deglaze with water. Let it simmer. Add 1 teaspoon of almond paste to thicken.
Layer the sauce, eggplant slice and mozzarella alternately in a baking dish and bake the eggplant lasagna with mozzarella in the oven for about 20 minutes at 200 °C.
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