Eggplant Lasagna

This time I bring you one recipe de eggplant lasagna o  mousaka, since it is very similar to how they prepare it in Greece, but I have prepared it more light, since it is a fairly caloric recipe. We can do it like Sole plate since it is a very complete dish.

I have roasted the Baked eggplants and thus we remove a large amount of oil, if you have homemade tomato It is also much better, then instead of covering it with béchamel I have covered it with grated light cheese, which is now easy to find, so we have a lighter and very complete dish, but if you like it with bechamel You can also do it, it is very good. And ready!!!

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Eggplant Lasagna

Author Montse

Recipe type: Starters, first course

Rations: 4

Preparation time:  30 m

Cooking time:  30 m

Total time:  1 hours

Ingredients

• 3 eggplants
• 600 gr. mixed minced meat
• 1 cebolla
• Tomato sauce 300gr.
• Salt and pepper
• Grated mozzarella cheese, parmesan, light

Preparation

1. We wash the aubergines and cut them into slices, we salt them and we let them drain for about 15 minutes, so that they release the bitterness.
2. We put a frying pan with oil, we fry the chopped onion and we sauté it, we put the minced meat and we cook it a little, until it turns color.
3. We put the tomato sauce, a little salt and pepper, we let it cook for about 10 minutes.
4. We take the aubergines, dry them and put them on a baking tray, with a little oil, and put them in the oven until they are golden brown.
5. In a baking dish we put a layer of aubergines.
6. We cover with a layer of meat.
7. Another one of aubergines and thus 2 or 3 layers, to your liking.
8. The last one will be aubergines.
9. We cover with the grated cheese that you like the most, if it is light, the better.
10. We leave it in the oven until it is golden.
11. And you are ready to eat.

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