Eggplant Lasagna

Eggplant Lasagna, simple and rich to prepare. They are very good as a starter, it is a great option if you have guests and you do not know what to prepare as a starter. It is a very complete dish.

Preparing this dish in slices makes it more attractive, but you can make the same filling and prepare some stuffed aubergines.

Eggplant Lasagna
Recipe type: Vegetables
Rations: 4
Preparation time: 
Cooking time: 
Total time: 
  • 2 eggplants
  • 2 cloves of garlic
  • 500 grams crushed or fried tomato
  • 300 gr. minced meat
  • 2 balls of fresh mozzarella
  • Grated cheese
  • Oregano
  • Pepper
  • Oil and salt
  1. To prepare the aubergine lasagna, first wash the aubergines, cut them into 1cm slices.
  2. Prepare the tomato sauce, put a frying pan with a little oil, add the garlic over medium heat, when it begins to take on color add the tomato, cover and let cook over medium heat for about 15 minutes, stirring and making sure it does not stick.
  3. After 15 minutes we add the spices, I put salt, pepper and oregano, we leave about 5 minutes or when we see that the salt is ready. We turn off and reserve.
  4. We use minced meat, put a pan with a splash of oil, add the minced meat and fry it, add a little salt and pepper. When it is golden we turn off and reserve.
  5. Brown all the slices on both sides. Put a few slices of aubergines in a suitable ovenproof dish, we will put the largest ones to make the base. We put a layer of meat, then the tomato sauce and followed by a slice of fresh mozzarella. So until you make 3-4 layers.
  6. The last one will be a slice of aubergine, put a little grated cheese on top and put in the oven at 200 ºC for about 10 minutes, you just have to heat and gratin.
  7. When we see that they are golden we take out and ready to serve!!!


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