Eggplant lasagna

Name: Eggplant lasagna
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 4 pcs Eggplants; to taste Salt and pepper; to taste Olive oil; 60 g Parmesan; 1 pcs Onion; 1 pcs Carrot; 600 g Minced beef; 2 tbsp Tomato paste; to taste Salt and pepper; 2 tbsp Olive oil; 50 g Unsalted butter; 2 tbsp Plain flour; 600 mL Milk; pinch Ground nutmeg; to taste Salt

This warm, filling dish is a perfect choice for a cozy autumn lunch.

Super easy

1 Hr20 Mins

6 Servings

Lunch Dinner Mediterranean

Ingredients

Eggplants
4 pcs
Salt and pepper
to taste
Olive oil
to taste
Parmesan
60 g

Meat sauce

Onion
1 pcs
Carrot
1 pcs
Minced beef
600 g
Tomato paste
2 tbsp
Salt and pepper
to taste
Olive oil
2 tbsp

Béchamel sauce

Unsalted butter
50 g
Plain flour
2 tbsp
Milk
600 mL
Ground nutmeg
pinch
Salt
to taste

Cooking instructions

1.
This recipe is for a 20x30 baking dish.
2.
Wash the eggplants, slice them into long strips about half a centimeter thick. Place them on a baking sheet greased with oil, season with salt to taste, drizzle with a bit of olive oil. Then bake for 20 minutes at 180°C.
3.
To make the meat sauce, heat olive oil in a pan over medium heat. Add the diced onions, and cook for about 3 minutes until softened.
4.
Chop the carrot into small cubes and add it to the sautéed onions. Stir and cook for an additional 3-4 minutes.
5.
Add the minced meat to the pan and fry, breaking it apart with a spatula, for about 7 minutes until it’s lightly browned.
6.
Add tomato paste, season with salt and pepper to taste, and mix everything well to combine all the ingredients.
7.
Melt the butter in a saucepan over low heat to prepare the Béchamel sauce, keeping an eye on it to prevent burning.
8.
Add the plain flour to the melted butter and mix with a spoon or whisk. Let it cook for 1-1.5 minutes until the flour takes on a golden color.
9.
Important! To prevent lumps, pour in 3 tablespoons of milk at a time, stirring well each time. Repeat this process three times, then slowly add the remaining milk, mixing until the sauce is smooth.
10.
Add a pinch of nutmeg and salt to taste, then simmer the sauce over low heat until it thickens, about 2-3 minutes.
11.
Start by spreading two tablespoons of meat sauce at the bottom of the baking dish to prevent the eggplants from sticking. Next, evenly layer the eggplants on top.
12.
Next, add a layer of meat sauce.
13.
For the third layer, spread the béchamel sauce evenly.
14.
Repeat the layers in the same order three times: eggplants, meat sauce, béchamel sauce.
15.
Generously sprinkle with grated Parmesan on top.
16.
Place in a preheated oven at 180°C and bake for 30-40 minutes until golden and crispy on top.

Cooking instructions

This recipe is for a 20x30 baking dish.

Wash the eggplants, slice them into long strips about half a centimeter thick. Place them on a baking sheet greased with oil, season with salt to taste, drizzle with a bit of olive oil. Then bake for 20 minutes at 180°C.

To make the meat sauce, heat olive oil in a pan over medium heat. Add the diced onions, and cook for about 3 minutes until softened.

Chop the carrot into small cubes and add it to the sautéed onions. Stir and cook for an additional 3-4 minutes.

Add the minced meat to the pan and fry, breaking it apart with a spatula, for about 7 minutes until it’s lightly browned.

Add tomato paste, season with salt and pepper to taste, and mix everything well to combine all the ingredients.

Melt the butter in a saucepan over low heat to prepare the Béchamel sauce, keeping an eye on it to prevent burning.

Add the plain flour to the melted butter and mix with a spoon or whisk. Let it cook for 1-1.5 minutes until the flour takes on a golden color.

Important! To prevent lumps, pour in 3 tablespoons of milk at a time, stirring well each time. Repeat this process three times, then slowly add the remaining milk, mixing until the sauce is smooth.

10.

Add a pinch of nutmeg and salt to taste, then simmer the sauce over low heat until it thickens, about 2-3 minutes.

11.

Start by spreading two tablespoons of meat sauce at the bottom of the baking dish to prevent the eggplants from sticking. Next, evenly layer the eggplants on top.

12.

Next, add a layer of meat sauce.

13.

For the third layer, spread the béchamel sauce evenly.

14.

Repeat the layers in the same order three times: eggplants, meat sauce, béchamel sauce.

15.

Generously sprinkle with grated Parmesan on top.

16.

Place in a preheated oven at 180°C and bake for 30-40 minutes until golden and crispy on top.