Eggplant beef lasagna

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
Cook Time 50 minutes
Total Time 50 minutes
Cuisine Italian
Servings 6 people
Calories 267 kcal


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


  • 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


  • Prepare everything you need. You can use any ground beef.
    Ingredients for eggplant beef lasagna
  • 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
    Eggplants, 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
    Butter, 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
    Grated cheese
  • It will dissolve immediately in the hot sauce.
    Sauce for eggplant beef lasagna
  • 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
    Eggplants, tomatoes
  • 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
    Mince beef. bechamel sauce, yellow onion, pepper, salt
  • 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.
    Eggplant beef lasagna


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




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