Eggplant lasagna

3 Eggplant
500 g of mushrooms
250 g of peeled tomatoes, even in a jar
500 g of tomato puree
250 g lasagne
250 g of boiled beans<> < 2="" d="" spi=""> 1 tablespoon of extra virgin olive oil
salt and pepper
chili powder (optional)<>

1. Cut the Eggplant into thin slices vertically, sprinkle with salt and let sit for 20/30 minutes.
2. Cut the mushrooms very thin.
3. Do a Sauté with garlic and a tablespoon of oil.
4. When garlic is just Golden throw the mushrooms and stir for two minutes.
5. Add the can of tomatoes and tomato puree.
6. I leave on medium heat for 20/30 minutes, until the sauce is thickened.
7. Season the sauce with salt and pepper to taste (I put the Chili).
8. Rinse and dry the eggplant.
9. I'm grilling on a hot plate already.
10. In a baking dish starts with a spoonful of sauce, a layer of Eggplant, sauce, two tablespoons of beans, still a layer of lasagne and then I start again until you run out of ingredients (I'm done with the Eggplant + salsa).
11. Put in oven preheated for 30 minutes at 220° c.
12. Bon appétit!