Incredible Aubergine Bolognese Lasagna
INGREDIENTS (6 servings)
- 4 eggplants;
- 500g of tomato sauce;
- 1 medium onion, chopped;
- 2 minced garlic cloves;
- 700g ground beef (I used duckling);
- 200g sliced mozzarella cheese;
- 200g of grated Parmesan cheese;
- Olive oil and salt to taste.
PREPARATION MODE:
Heat a large skillet over medium heat and drizzle with oil;
Cut the eggplants horizontally and seal the slices in the skillet, to brown on both sides, set aside;
Take a pan to medium heat, drizzle with oil, add the onion and garlic, let it sauté until it starts to brown;
Add the ground beef, season with salt and pepper,
Increase the heat and sauté for a while longer until the meat is golden;
Drizzle a refractory with a little oil;
Start assembling the lasagna: cover the bottom with slices of eggplant, then meat, tomato sauce, mozzarella cheese and so on until the refractory is full;
Finish the assembly by covering with the grated Parmesan cheese;
Bake in a preheated oven at 200 degrees for about 30 minutes or until golden on top, then serve.
