Step 1
Preheat the oven to 175°C and place the oven rack in the middle level.
Step 2
Sprinkle the eggplant pieces with salt and let the juices drain.
Step 3
Heat vegetable oil in a deep frying pan, dry the eggplant and fry in batches until golden. Leave it aside and let the excess oil drain.
Step 4
In the same pan, heat olive oil in a frying pan over medium heat and fry the onion until soft, add the garlic and tomato paste and cook for another 1-2 minutes.
Step five
Add crushed tomatoes, hot water, MAGGI Chicken Broth, red pepper and rosemary and simmer over medium heat for 15 minutes.
Step six
In a mixing bowl, combine the feta cheese, ricotta cheese, cream, parsley and olives and mix gently.Step 7
Spoon 3-4 tablespoons of tomato sauce into the bottom of the baking tray. Add a layer of lasagna sheets, sprinkle with 1/3 of the fried eggplant, 6-7 tablespoons of tomato sauce and cheese mixture, layer another row of lasagna sheets and repeat with remaining ingredients.
Step 8
Sprinkle the top with grated Parmesan cheese and bake in the oven for 30-40 minutes until cooked through and the cheese is slightly golden on top.