Meat lasagna with eggplant slices

This meat lasagna with eggplant slices, instead of using pasta sheets, it is a way to introduce more vegetables in our diet.

What we will do is replace the wheat pasta with thin slices of eggplant. Doesn't it sound delicious and fun?

You will see that it is very easy and the result is a real delight.

INGREDIENTS:

• 500 gr of quality minced meat, such as meat PGI Avila Meat
• 1 can of 400/500 grams of crushed natural tomatoes
• 5 gr of tomato concentrate
• 200 gr of onion
• 150 gr carrot
• 50 gr celery
• 2 eggplants
• 1 teaspoon oregano
• Salt and pepper
• 1 teaspoon oregano
• 1 teaspoon sugar
• 70 gr of butter
• Extra virgin olive oil ( Aove )
• 50 g grated Parmesan cheese

*For the béchamel sauce:

• 2 tablespoons flour
• 450 ml of whole milk
• 30 ml olive oil
• 40 gr butter
• One teaspoon of salt
• 1/2 teaspoon nutmeg

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RECIPE ELABORATION STEP BY STEP:

1. First, cut off the ends of the eggplants, wash them, dry them and cut thin transverse slices. Salt them, and put them in a colander. We are going to let them rest while we make the bolognese. During this time they will “sweat”, that is to say, they will release water and this will help them not to taste bitter.
2. Clean, peel and dice the onions and celery and peel and grate the carrots.
3. In a casserole, add three tablespoons of olive oil and sauté over medium-low heat for 10 minutes.
4. Add the butter, melt it and add all the meat previously seasoned with salt and pepper. Turn up the heat and sauté the meat and the vegetables for about 5 minutes.
5. Add the tomato concentrate and tomato puree, and a teaspoon of sugar and oregano and cook over medium heat for half an hour. Taste and adjust salt and/or sugar if necessary.
6. While it is cooking, we make the béchamel sauce. In a frying pan, add the butter and the oil and over low heat, melt well while stirring. Add the flour and stir with a few rods so that it integrates well with the fat and over medium-low heat, being careful not to burn, cook for 3 minutes.
7. Then we raise the heat a little, and we begin to pour the milk little by little, stirring constantly. At the beginning it will form a ball, but then adding more milk, the béchamel sauce will form. Add salt and nutmeg, and stirring constantly, cook for 10 minutes. It will be a little liquid but then when it cools it will thicken. In addition we want it to be a bechamel sauce for topping, not for croquettes, so it is less thick and lighter to cover the lasagna.
8. Dry the eggplants. In another large frying pan, pour a drizzle of oil, heat, and brown the slices side by side until golden brown. We can also put them in a baking dish, with a drizzle of oil on top and bake them for about 15 minutes at 180ºc, until you see that they are lightly browned but not burned or stiff.
9. All that remains is to assemble this meat lasagna with eggplant slices.
10. In a baking dish put a little bechamel sauce on the base, then put the eggplant slices, covering the whole base. Then we put the meat, a little bit of béchamel sauce, and again béchamel sauce sheets. We can make three layers or only two. To finish we cover everything with bechamel sauce, sprinkle with cheese and put it back in the oven but only with the grill, to gratinate the cheese.

Our new meat lasagna with eggplant slices that is delicious. You can make it the day before, and before eating it, heat it and gratinate it in the oven at the same time. Or do everything before, and then just heat it in the microwave.

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With all my love, remember, stay at home and take advantage of doing a thousand things!

Mireia Alum