Eggplant Lasagna

Steps

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  1. Wash eggplant and cut off the tails. Cut vegetables along into thin slices 3-4 mm thick. Let's put the vegetables on a tray covered with parchment paper. Spray the eggplant slides with a little olive oil. Let’s bake vegetables in a heated to 180 degrees oven for 7-10 minutes so that the eggplant becomes soft.
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  2. Peel onions from husks and cut into small cubes. Put the vegetables in a frying pan with pre-heated olive oil. Stir periodically and fry the onions on a medium heat until a light golden brown.
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  3. Wash pork and chicken fillet, clean from fat and skins and ground into homogenous mince using a blender or meat grinder. Add mince to browned onions. Mix and continue to fry the ingredients together until mince is ready.
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  4. To the mince fried with onions, add tomato sauce, salt, spices and finely chopped basil. Stir periodically and simmer the mince in the sauce for 5 minutes.
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  5. Let's make a Bechamel sauce. Fry wheat flour in a dry frying pan to a light brown tint. Add butter, mix thoroughly.
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  6. Constantly stirring the mixture, add milk to the sauce. Add ground nutmeg so that eggplant lasagna becomes more fragrant. Stirring, bring the sauce to a boil, then remove from the fire.
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  7. Now it remains to form tasty eggplant lasagna. Grease heat-resistant ware for baking with oil. Put baked eggplant on the bottom of the form.
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  8. Over the vegetables put a layer of meat mince.
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  9. Ground mozzarella on a large grater. Evenly distribute part of grated cheese over the meat mince layer.
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  10. Add a small amount of Bechamel sauce. Then put a layer of baked eggplant again. Alternating layers, put all the ingredients in form.
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  11. Grate cheese into large chips and lay over lasagna.
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  12. Send the lasagna to the oven heated to 180 degrees for 25-30 minutes.
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  13. The baked eggplant lasagna is ready! Serve it in hot form, decorated with leaves of fresh basil. Bon Appetite!