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Eggplant Lasagna

updated

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Ingredients for 4 servings:

  • 1 large eggplant(s)
  • 1 can tomatoes, chopped, with herbs
  • 200 g feta cheese
  • 400 g minced meat, mixed
  • 1 large onion(s)
  • 1 garlic
  • 1 tbsp tomato paste
  • Butter for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Without pasta, low carb

Dice the onion and garlic and sauté in hot oil. Add the minced meat and fry. Season with salt, pepper, and paprika. Add the tomatoes, fill the empty can 1/4 full with water, and pour it into the pan. Add 1 tablespoon of tomato paste and simmer. Cut the eggplant into slices about 0.5 cm thick. Cut the feta cheese into small cubes. Grease a baking dish with butter, add a layer of eggplant, top with a handful of feta cheese, then sauce, more eggplant, cheese, and sauce. Makes about 3 layers. Finish with feta cheese. Bake at 200 degrees Celsius for about 15 minutes, until the cheese is browned.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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