Eggplant Lasagna with Ground Meat and Tomato Sauce

Although this may not be a traditional lasagna, that doesnt mean it isnt good. On the contrary, the dish is excellent, as instead of the usual pasta, we use roasted slices of eggplant, which add an interesting flavor and a slightly "lighter" texture to the dish.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 1.2 kg Eggplant, raw

  • pieces Oil, vegetable oil, canola

  • 1 piece Onion, raw

  • 3 pods Garlic, fresh

  • 600 g Meat, beef, ground

  • 800 g Tomato, pieces - can

  • 1 handful Basil, fresh

  • 60 g Cheese, Parmesan, grated

  • pieces Salt, table

  • pieces Spices, pepper, black

Steps

  1. Wash the eggplants and cut off the stems. Slice them into approximately 1 cm thick slices, arrange them on a plate, and lightly salt both sides. Let them sit for 15 to 20 minutes to allow the bitterness to release. Peel the onion and garlic, and finely chop them separately.

  2. Place a saucepan on the stove and heat a little olive oil in it. Add half of the chopped garlic to the hot oil and sauté it just until fragrant (about 30 seconds), then pour in the tomatoes. Reduce the heat, season with salt, and let the sauce simmer slowly on low heat for 15 to 20 minutes.

  3. Place a frying pan on the stove and heat a little olive oil in it. Sauté the chopped onion in the hot oil. Add the ground meat and cook it over moderate heat, stirring occasionally, until all the pieces are nicely browned. Mix half of the tomato sauce and the remaining garlic into the cooked meat. Season with salt and pepper to taste. Cook for another 10 minutes to allow the ingredients to combine well, then remove the pan from the heat.

  4. Rinse the eggplant slices under running water and dry them well with paper towels. Place a new frying pan on the stove and heat it well. Place the eggplant slices in the hot pan and cook them well on both sides (add a little oil if needed). Repeat the process until all the slices are cooked.

  5. Preheat the oven to 200 degrees Celsius. Grease a deep baking dish with a little oil. Arrange the cooked eggplant slices in one layer on the bottom of the dish. Cover the slices with half of the cooked meat. Add another layer of eggplant slices, a layer of cooked meat, and finally another layer of eggplant slices. Mix the remaining tomato sauce with thinly sliced basil, then pour it over the top layer of eggplant and spread it evenly. Sprinkle everything with a little grated Parmesan cheese.

  6. Bake the lasagna in the preheated oven for 15 to 20 minutes. Let the baked lasagna cool in the dish for about 10 minutes, then cut it into pieces of desired size, serve on plates, and accompany with a bowl of seasonal salad.

Nutrition Information (Per 100g)

  • Calories: 97.15 kcal
  • Fat: 6.19 g
    • Saturated Fat: 2 g
  • Carbohydrates: 4.75 g
    • Sugars: 0.98 g
  • Protein: 5.13 g
  • Fiber: 1.58 g