Eggplant Lasagna
Author Montse
Recipe type: Starters, first course
Rations: 4
- 3 eggplants
- 600 gr. mixed minced meat
- 1 cebolla
- Tomato sauce 300gr.
- Salt and pepper
- Grated mozzarella cheese, parmesan, light
- 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.
- 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.
- We put the tomato sauce, a little salt and pepper, we let it cook for about 10 minutes.
- 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.
- In a baking dish we put a layer of aubergines.
- We cover with a layer of meat.
- Another one of aubergines and thus 2 or 3 layers, to your liking.
- The last one will be aubergines.
- We cover with the grated cheese that you like the most, if it is light, the better.
- We leave it in the oven until it is golden.
- And you are ready to eat.
recipe by Kitchen Recipes at https://www.lasrecetascocina.com/lasana-de-berenjenas/
3.5.3208