This dish is an addition to classic lasagna; those who love eggplant will be delighted with this dish, which is also fat-free!
Ingredients :
4 beautiful seedless eggplants
5 tablespoons of olive oil
1 package of lasagna
A cup of tomato paste
1 tablespoon of sugar
500g of minced meat
A bunch of coriander
a finely chopped onion
Preparation
Cut your eggplants into half-centimeter slices and place them on a baking tray with olive oil on top and bake for 25 minutes (200°C).
Cook the minced meat with salt and pepper, then set aside.
Prepare the sauce by mixing the tomato paste with 3 glasses of water, salt and sugar, and two tablespoons of olive oil.
Take a gratin dish, first place the lasagna, then the meat (part of it), the eggplant, the sauce and repeat until you finish with lasagna and sauce on top!
Bake in the oven at 220°, cover the dish for the first 15 minutes and uncover for the remaining 15 minutes. .
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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