Eggplant Lasagna
Ingredients
- For the eggplant layer:
- 12 Lasagne noodle
- 1 Eggplant (About 400 grams)
- 4 Tbsps olive oil
- 400 grams Tomatoes
- 400 grams Ground meat
- 1 onion
- ½ bunch Basil
- salt
- freshly ground peppers
- 1 tsp thyme (dried)
- For the sauce:
- 60 grams Pastry flour
- 60 grams butter
- ½ l milk
- 150 grams Whipped cream
- 60 grams Parmesan (grated)
- salt
- peppers
- butter (for the pan)
Preparation steps
Rinse the eggplant and cut crosswise into slices. Salt and simmer about 30 minutes.
Peel and finely chop the onion. Blanch the tomatoes for a few seconds. Quench with cold water, peel, cut into quarters, core and dice finely. Heat 2 tablespoons of oil, brown the ground meat and onions until crumbly. Add the diced tomatoes and simmer for about 5 minutes. Season with salt, pepper and thyme.
Pat dry the eggplants and sauté on both sides in 2 tablespoons of oil.
For the sauce: Melt the butter in a saucepan and stir in the flour. Cook briefly and pour in the milk while stirring. Add the cream and simmer everything for about 5 minutes. Stir in the cheese and season with salt and pepper. Rinse the basil and chop finely. In a greased lasagna pan spread some sauce on the bottom. Cover with a layer of lasagna noodles, then meat sauce and white sauce. Spread on the basil. Complete with eggplant and white sauce layers. Bake at 200°C (approximately 400°F) until golden brown about 30-40 minutes.
