Eggplant lasagna

Cooking instructions

1. 1.

   This recipe is for a 20x30 baking dish.

2. 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. 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. 4.

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

   
5. 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. 6.

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

   
7. 7.

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

8. 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.