Eggplant beef lasagna

Everyone knows and loves lasagna. This dish is made with pasta sheets, between which there is a meat filling. But today we will deviate from the traditional recipe, replacing the pasta with slices of eggplant. You will get eggplant beef lasagna.

5 from 1 vote

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Cook Time 50

Total Time 50

Course Main Course

Cuisine Italian

Servings people

Calories 267 kcal

Equipment

1 baking mold
1 teaspoon
1 frying pan
1 knife
1 chopping board
1 mix bowl

Ingredients

1 pc eggplant
260 g ground beef
1 pc yellow onion
2 pcs tomato
400 ml milk
40 g butter
1 tbsp flour
100 g cheese
¼ tsp salt
¼ tsp pepper ground

Instructions

Prepare everything you need. You can use any ground beef.
Cut the eggplant lengthwise into slices 5-6 millimeters thick. Salt on all sides and leave for 10 minutes. This will remove the bitterness that is often present in blue ones.
1 pc eggplant, ¼ tsp salt
For the bechamel sauce, put the butter and flour in a saucepan, take a tablespoon with a hill.
40 g butter, 1 tbsp flour
Heat on the stove until the butter melts. Pour in the milk in a thin stream, constantly stirring with a spatula or whisk to prevent lumps from forming.
400 ml milk
Heat over low heat, stirring constantly, as the flour usually starts to cook at the bottom and sides and can burn. When it starts to bubble, add half of the grated cheese and mix.
100 g cheese
It will dissolve immediately in the hot sauce.
Place the eggplant slices on the bottom of the baking dish. Then spread with crushed tomatoes. You can use canned ones in their own juice or fresh ones, grinding them with a blender.
1 pc eggplant, 2 pcs tomato
Distribute half of the ground beef, previously mixing it with finely chopped onion, the meat should also be slightly salted and seasoned with ground pepper. Pour a third of the sauce.
260 g ground beef, 1 pc yellow onion, ¼ tsp salt, ¼ tsp pepper
Repeat all the layers again. The eggplants should be on top. If you take a tall form, you can cook lasagna with more layers. Pour sauce, sprinkle with the remaining grated cheese and place in a preheated oven. Bake at 160°C for 35-40 minutes. Adjust the time based on the ground beef, here pork+beef, chicken will cook faster.
Eggplant lasagna should stand for at least fifteen minutes before serving, so the dish will slightly solidify and not fall apart when sliced.

Nutrition

Calories: 267kcalCarbohydrates: 4gProtein: 14gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 70mgSodium: 222mgPotassium: 234mgFiber: 0.03gSugar: 3gVitamin A: 445IUVitamin C: 0.1mgCalcium: 210mgIron: 1mg

Keyword beef, cheese, dinner