Eggplant lasagna

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.