If you have never cooked eggplant then you must try this recipe which uses delicious eggplant in place of pasta.
Niki's Eggplant Lasagne Recipe
Serves 8-10 Prep 15 mins Cooking Time about 1 hour
6 tbs olive oil
1 kg lean beef mince
2 brown onions, finely diced
4 garlic cloves, crushed
1 kg tinned crushed tomatoes
3 tbs tomato paste
1tsp balsamic vinegar
1 tsp sugar
handful of torn basil leaves
salt and pepper to taste
3 large eggplant (about 1.5kg)
oil for brushing or spraying the eggplant
250g shredded low fat mozzarella cheese
50g grated parmesan cheese
2 non stick oven trays
Baking dish 24cm x 33cm
Preheat oven to 200°C, 400°F or Gas Mark 6. Prepare the sauce first and whilst it is simmering partially cook the eggplant.
To prepare the sauce heat a large saucepan on a medium heat and add half the olive oil. Now add the beef mince and stir continuously until the beef is browned, about 5 minutes. Remove the beef from the saucepan and set aside.
Return saucepan to heat adding the remaining oil. Add the garlic and onions, cook for about 2 minutes. Next add the crushed tomatoes, tomato paste, balsamic vinegar, sugar, basil, salt and pepper to taste. Mix thoroughly, bring to boil then reduce heat to low and simmer for about 20 minutes.
To prepare the eggplants, you must wash and dry them first. Cut off the green end and slice the eggplants into slices about 7mm thick. Now either brush them with oil or spray them with oil on both sides and place them on a couple of baking trays. Bake these in preheated oven for about 15 minutes turning half way through cooking.
Now take your baking dish and place an even layer of the meat sauce in the base of the dish. Place a layer of eggplant on top of the sauce and then add more meat sauce. Sprinkle with some mozzarella and parmesan and continue to layer finishing with the cheeses on top.
Bake the eggplant lasagne for about 30 minutes or until eggplant is tender and top is a lovely golden colour.
© Niki Mitropoulos 2012
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