Eggplant Lasagna with Mince

A truly harmonious, incredibly delicious combination of meat and eggplants, which, by the way, replace the sheets of dough in the classic version, is embodied in the recipe for eggplant lasagna with minced meat. The alternating layers in this dish can reach 3-4 layers, securely held together by melted cheese.

Yield: 4 servings.

Cooking time: 120 minutes.

Caloric content: 111 kcal per 100 grams of the dish.

Ingredients

• eggplants of the same length - 4 pcs. (850 g);
• any meat (mince) - 550 g;
• onion - 70 g;
• tomatoes (preferably 2 colors) - 350 g;
• mozzarella - 200 g;
• sugar - a pinch;
• salt, pepper - to taste;
• fresh basil - 1-2 sprigs.

Preparation

1. Prepare the ingredients for the eggplant lasagna with minced meat.

2. Without peeling the skins, cut the eggplants into long slices 0.8-1 cm thick. Set aside the smallest and odd-shaped pieces separately - they will still be useful. Stack the good slices on a plate, generously sprinkling salt on all sides. Do the same with the scraps.

3. Press them down with another plate, increasing the pressure with a small weight, up to 700 g. After about 40 minutes, the eggplants will release juice.

4. This time will be just enough to prepare the filling. For this, mince the meat.

5. In a small amount of neutral oil, sauté the chopped onion, but do not brown it, just bring it to a light golden color. Then transfer to a separate plate.

6. Add more oil to the emptied pan and add the minced meat.

7. Fry it, breaking apart the clumped pieces with a spatula, until the color changes. Season with salt and pepper.

8. Remove the skin from the tomato by first making 2 perpendicular cuts and pouring boiling water over it.

9. If the tomato skin is thin, it can be left on. Dice the tomatoes.

10. Add them to the meat.

11. Rinse the eggplant scraps, squeeze out the juice, and chop finely.

12. Transfer them to the pan.

13. Cover and stew the filling for 20 mins, sweetening with a pinch of sugar for a more balanced taste. Check for salt. The result will be a not too dry mass, but not too liquid either.

14. Drain the juice from the sliced eggplants and rinse in fresh water.

15. Without much effort, squeeze out the preparations. Meanwhile, preheat the oven to 190 degrees.

16. In a small amount of neutral oil, sauté the eggplants, not frying them until brittle, on both sides. They should acquire a pleasant golden color.

17. Grate the cheese.

18. Lay the 1st layer of eggplants in a baking dish.

19. Spread the meat mixture and onions on top.

20. Sprinkle everything with cheese and for a more pronounced taste add basil leaves.

21. Lay the next layer of eggplants across the first one.

22. Continue this way to the very top, thoughtfully leaving eggplants for the finishing layer of the lasagna. Adjust and tighten the structure with your hand.

23. Place the dish in the oven for 20 mins. Since there are no raw ingredients in the composition, it just needs to melt the cheese and bind all the layers of the preparation together.

24. The eggplant lasagna with minced meat is served already cut into portions with a sharp knife, when it has cooled slightly. All layers hold their shape perfectly, and the colorful cut inevitably provokes a desire to immediately eat the entire piece. The dish can be offered as a standalone or with a side of potatoes, rice, or pasta.