Eggplant Lasagna


- Eggplants - Onion - Ground beef - Salt, pepper, oregano, basil - Crushed tomatoes and Tomato sauce - Ricotta cheese and Parmesan - Egg - Mozzarella

Salt the eggplant slices and let them sit for 45 minutes. Pat dry and roast for 20 minutes.

Meanwhile, sauté onion and garlic. Add in ground beef and spices.

Add in crushed tomatoes and tomato sauce. Cook for a few more minutes.

Mix the egg, ricotta, parmesan and salt in a bowl. Set aside.

Spread a thin layer of meat sauce, then add roasted eggplants and spread ricotta mix on top.

Top with more meat sauce and some mozzarella. Repeat the layers. Bake in the oven  for 40 minutes.

Let cool for a few minutes before slicing.

Check out the complete recipe!