Meat lasagna with eggplant and tomatoes
6 servings
50 minutes
Meat lasagna made from eggplant and tomatoes is a refined version of the classic Italian dish, where traditional pasta sheets are replaced with tender slices of eggplant. The combination of juicy tomatoes, aromatic basil, and rich minced meat creates a harmonious flavor rich in freshness and spicy notes. Baked with several types of cheese, including creamy ricotta, stretchy mozzarella, and tangy parmesan, this lasagna develops an appetizing golden crust. Its soft texture, rich aroma, and balanced play of flavors make this dish perfect for a family dinner or special occasion. This lasagna will not only delight gourmets but also suit those seeking a lighter version of traditional Italian cuisine without pasta while maintaining its authentic character.
1
Pour boiling water over the tomatoes.
- Tomatoes: 4 pieces
2
After a couple of minutes, drain the boiling water and place it under cold running water.
3
Peel and chop finely.
- Tomatoes: 4 pieces
4
Peel the eggplant.
- Eggplant: 4 pieces
5
Slice about 5 mm thick and fry in olive oil on both sides until golden brown.
- Eggplant: 4 pieces
6
Place the slices of fried eggplant in a baking dish.
7
Place the tomatoes in heated oil in a pan, stir and let simmer for about 5 minutes, stirring occasionally. Add salt.
- Tomatoes: 4 pieces
- Olive oil: to taste
- Sea salt: to taste
8
Put the minced meat in the heated oil in the pan.
- Ground beef: 600 g
9
After 3 minutes, stir the minced meat. After a couple more minutes, add the prepared tomato sauce and reduce the heat to medium.
- Tomatoes: 4 pieces
10
Add finely chopped basil and mix. Remove from heat after 3 minutes.
- Green basil: 2 sprigs
11
Spread the minced meat in tomato sauce over the eggplants in a layer about 1 cm thick.
12
Lay the eggplant slices in two layers.
13
Mix the cottage cheese with the cream.
- Cream cheese (curd cheese spread): 150 g
- Single cream 10% fat: 2 tablespoons
14
Grease the eggplants with the resulting sauce.
15
Place sliced olives on top.
- Black olives: 100 g
16
Put out the remaining minced meat.
17
Sprinkle grated mozzarella for pizza.
- Pizza mozzarella (low-moisture): 70 g
18
Place the slices of eggplant on top.
19
Then lay out slices of mozzarella about 5-7mm thick. Sprinkle with parmesan and send to a preheated oven at 180 degrees.
- Mozzarella cheese: 300 g
- Grated Parmesan cheese: 50 g
20
The dish will be ready in 30 minutes.
21
Enjoy your meal!
