Easy<\/p>\n
Approximately 150<\/p>\n
4 people<\/p>\n
30 minutes<\/p>\n
30 minutes<\/p>\n
1 hour 30 minutes<\/p>\n
Are you in the mood for a comforting dish that will delight the whole family? Try making this eggplant lasagna. It combines the tender taste of eggplant with the rich flavors of ground beef and homemade tomato sauce. This Mediterranean-style casserole is a treat for taste buds. It’s simple to put together with several easy-to-follow steps, making it a hearty and balanced dish perfect for a friendly meal.<\/p>\n
For 4 people:<\/p>\n
– Eggplant: 4 units
\n– Peeled tomatoes: 1 can
\n– Onion: 1 unit
\n– Ground beef: 300 g
\n– Grated cheese (like Emmental)
\n– Olive oil: 1 tablespoon
\n– Thyme
\n– Bay leaf
\n– Basil
\n– Garlic
\n– Salt
\n– Pepper<\/p>\n
1. Wash and slice the eggplants. Cook them in a pressure cooker with water for 15 minutes. Remove them and let them drain for 30 minutes.<\/p>\n
2. To make the tomato sauce: In a tablespoon of olive oil, saut\u00e9 the onion, add the peeled tomatoes, salt, pepper, and Proven\u00e7al herbs. Let it simmer and reduce slowly for about 10 minutes.<\/p>\n
3. Meanwhile, cook the ground beef in a separate pan without any oil (it’s not necessary). Once fully cooked, mix it into the tomato sauce.<\/p>\n
4. In a baking dish, layer the eggplant slices, then the tomato and meat sauce, and a thin layer of grated cheese. Repeat these layers.<\/p>\n
5. Top with a final, thicker layer of grated cheese, adjusted to your preference.<\/p>\n
Broil the lasagna for a few minutes, keeping an eye on it to avoid burning.<\/p>\n
This delightful eggplant lasagna is sure to become a beloved meal that brings everyone to the table with its inviting and wholesome flavors.<\/p>\n\n\n