Eggplant lasagna

Ingredients for 4 servings:

• 2 eggplant(s)
• Salt
• some olive oil
• 250 g minced beef
• 1 tbsp olive oil
• 1 onion(s)
• 1 garlic clove(s), possibly more
• 2 carrots
• 2 sprigs of celery
• 2 tbsp tomato paste
• 1 small can of tomatoes, peeled
• 1 tsp beef broth
• some water
• salt and pepper
• Cayenne pepper
• Paprika powder, sweet
• turmeric
• 1 dashes of agave syrup
• Herbal salt for sprinkling
• 1 ball of light mozzarella, sliced
• n. B. Cheese, grated
• Parmesan, grated
• possibly sour cream

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Low Carb, Sis, Logi

Slice the eggplant lengthwise, season with salt, and let it rest. Pat dry and lightly brush with oil. Fry in a non-stick pan without adding any additional fat until tender. Meanwhile, cut the onion, carrots, and celery into small cubes (0.5 x 0.5 cm). Sauté the onion in a little olive oil, add the minced meat, and fry until crumbly. Then add the carrots, celery, and the crushed, finely chopped garlic and fry. Season with salt, pepper, cayenne pepper, turmeric, and paprika. Add the tomato paste and continue frying briefly. Deglaze with the canned tomatoes, adding a little more water if necessary, and season with beef broth. Add a splash of agave syrup and simmer until the carrots are tender. Then arrange the eggplant in layers in the casserole dish: first a ladleful of sauce, then some grated cheese and Parmesan, then the eggplant. Season with herb salt and repeat the process three times. Sprinkle a little cinnamon on the last layer of eggplant and finish with the sauce. Arrange the mozzarella slices on top of the sauce, then top with the grated cheese. Bake in a preheated oven at 180°C (convection oven) for about 30 minutes. You can omit the sour cream or add it to the sauce before the cheese, if you like. Since I’m currently avoiding carbohydrates for the most part, I tried eggplant in the lasagna as an alternative. A little cinnamon (not too much) gives the dish an oriental touch.