Eggplant lasagna.
Eggplant lasagna recipe
1 kg. eggplant
500gr. minced meat
400gr. canned tomatoes
300gr. cheese
100gr. matsarela
100gr. any semi-hard cheese (Russian)
100gr. parmisan (you can also use one of the types of cheese)
1 medium onion
2 cloves of garlic
Basil
Olive oil
Salt to taste
Ground black pepper to taste
Sugar to taste
Eggplant mode lengthwise onto plates, lightly salt the eggplants and set them to the side.
If the eggplants are with bitterness, it will stand them for about 30 minutes, so that the excess liquid and bitterness will go away.
Now let's prepare the sauce. For the sauce, finely chop the onion and fry it in vegetable oil until soft. Chop the garlic finely and fry it together for about one minute.
After the onion and garlic have fried, put the minced meat in the pan and fry it until cooked, add salt and black pepper to taste when cooking.
As soon as the minced meat is fried, add tomatoes to the minced meat, you can use fresh tomatoes, if there is little juice in the tomatoes, add water to the sauce, not more than 100 milliliters.
As soon as the sauce boils, add salt and sugar to it to taste, and cook until it is completely thickened. When the sauce has become thick, remove it from the heat and let it cool.
While the sauce is cooling, in vegetable oil, lightly fry the eggplants so that only they are browned.
Rub the cheese on a coarse grater.
After all the ingredients are prepared, in a suitable container for baking, collect the lasagna, in two layers, put the eggplants, sprinkle with cheese on top of the eggplants, sauce, sauce, add basil. We spread the second layer in the same order, cover with eggplant on top and sprinkle with cheese.
Now we send our lasagna to a preheated oven to 180 degrees for 25-30 minutes.
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