nut-eggplant-lasagna

Recipe of Italian origin, which like many was adapted to the Venezuelan cuisine, being one of those exquisite dishes that require preparation time but able to surprise any diner. There are different variants of preparation, including the eggplant lasagna without meat or lean meat still an option for vegetarians, the eggplant lasagna with meat, pasta replaced by the eggplant into slices that is a healthy and nutritious choice.

Ingredients

eggplant 2 kg Eggplants
ground-beef 250 gr Ground Beef
onion 1 medium Onion
tomato ½ kg of ripe Tomatoes
bell-pepper 1 Red Bell Pepper, seeded
garlic 6 Garlic cloves
oregano-en ½ teaspoon Oregano
mozzarella-cheese 250 gr Mozzarella Cheese
olive-oil 3 tablespoons Olive Oil
black-pepper Pepper
salt Salt
parmesan-cheese Parmesan Cheese

Utensils

Knife
Medium saucepan
Frying pan
Wooden spoon
Ovenproof Dish

Preparation

  1. Cut the eggplant into slices lengthwise and place in a pot with water to boil for 10 minutes, remove from fire past that time.

  2. Cut the onions and peppers in brunoise, crush the garlic and fry in a pan with oil to wither.

  3. Add the beef sauce, oregano and salt and pepper to taste, cook for 10 minutes, stirring with a wooden paddle.

  4. Place the previously peeled and seeded and diced tomatoes and cook for 15 minutes over low heat until it forms a thick sauce.

  5. In a greased ovenproof dish, place a layer of eggplant, then a layer of meat sauce and mozzarella.

  6. Repeat the procedure to fill the baking dish and sprinkle with parmesan cheese to taste.

  7. Bake in preheated oven at 350 degrees Celsius for 15 minutes.