Eggplant lasagna
This warm, filling dish is a perfect choice for a cozy autumn lunch.
Super easy
1 Hr20 Mins
This warm, filling dish is a perfect choice for a cozy autumn lunch.
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.
Add a pinch of nutmeg and salt to taste, then simmer the sauce over low heat until it thickens, about 2-3 minutes.
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.
Next, add a layer of meat sauce.
For the third layer, spread the béchamel sauce evenly.
Repeat the layers in the same order three times: eggplants, meat sauce, béchamel sauce.
Generously sprinkle with grated Parmesan on top.
Place in a preheated oven at 180°C and bake for 30-40 minutes until golden and crispy on top.
