Eggplant Lasagna
Eggplant lasagna or egglasagna 😂
I posted the recipe on my Stories, and then I was inundated with messages telling me I needed to take a picture immediately because it was divinely delicious 🤤 . So save it so you don't lose it.
You'll need:
2 eggplants
400-500 g of ground meat (I used beef)
2 tomatoes
180 g of cheese
1 onion
2 cloves of garlic
1 tbsp of tomato paste
4 tbsp of olive oil
salt and pepper to taste
cherry tomatoes (optional)
herbs
Slice the eggplants into strips about 8 mm thick. Brush both sides with olive oil.
Bake at a high temperature (210-220C) for 15-20 minutes. Depending on your oven, it may take less time.
Finely chop the onion and garlic and fry until translucent. Don't skimp on the onion; it adds a touch of sweetness and plenty of juiciness. Add the ground meat to the onion, season with salt and pepper, and fry for about 5 minutes, mashing with a spatula.
Make cross-cuts in the tomatoes, blanch them in boiling water, and peel off the skins.
Dice the tomatoes and add them to the ground meat along with the tomato paste, stirring. Simmer for 10 minutes.
Place the ground meat on one strip of eggplant, cover with a second strip, add another layer of ground meat, and then coarsely grate the cheese on top.
Bake in the oven for 10 minutes at 190°C (350°F).
Serve with fresh herbs and enjoy!