Directions

What are we cooking today?

1. This delicious Eggplant Lasagna recipe has similar healthy-veggie-meets-comforting-Italian-vibes but is quicker to make than traditional lasagne and roasts in your oven.
   
   During the summer, simple Eggplant Lasagna is the best way to enjoy the flavours and use seasonal produce at the same time. Give it a try even if you don’t like eggplant! The flavour of the eggplant is not strong with this preparation.

Getting started

1. Preheat the oven to 200℃.

2. Slice the eggplant into 1⁄2 inch (~ 1 cm) slices and place on a baking tray. Grease with melted butter and place in the oven. Cook for about 20 minutes.

3. When done, remove from the oven and set aside. Reduce the temperature to 180℃.

4. Meanwhile, prepare the Marinara sauce if you haven't done so.

5. Peel and finely chop the onion (if used) and place on a pan greased with ghee (or butter, lard) and cook until slightly brown.

6. Add the minced beef, stir and cook until no pink parts appear.
   
   Note: There is already some onion in the marinara sauce, so if you prefer to, you can avoid adding it in the meat mixture.

7. Then, add the marinara sauce, mix in well and take off the heat. Keep a small amount of the marinara sauce aside.

8. Now, prepare the cheese topping. Wash and finely chop the herbs.

9. Place the ricotta cheese into a bowl and mix with chopped herbs and egg(s).

10. Spread the marinara sauce you kept aside in the bottom of a baking dish.

11. Start assembling the lasagna by placing the first layer of the eggplants (about a third of the eggplants).

12. Top with half of the cheese mixture and spread well.

13. Add half of the ground meat and spread evenly.

14. Add the second layer of eggplants, cheese mixture and meat.

15. Top with the last layer of eggplants and sprinkle with grated mozzarella and grated parmesan cheese.

16. Place in the oven and cook for 30 minutes. When done, the top gets crispy and golden brown. Remove from the oven and set aside to cool down. Serve while still warm!

Annabelle's tips

1. The Eggplant Lasagne is so tasty that I only ever add a very simple green salad as a side.