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Eggplant Lasagna

  • lasagna3 eggplants
  • 2 lbs of ground beef or pork
  • 3 tbsp of Sausage Seasoning blend
  • 
2 cans of peeled tomatoes
  • 
4 eggs
  • 3 cloves of garlic, chopped
  • 
salt & pepper
  • olive oil for cooking

Heat the oven to 180c (350f) and place some aluminun foil over an oven rack.

Slice the eggplants length-wise into 1 cm thick slices. Spread some olive oil on them and sprinkle with salt and pepper. Bake them on both sides, 10 mins each side. When done, place them on a papertowel and set aside. Keep the oven on though!

In the meantime, mix the seasoning blend through the ground meat and then cook in a pan until browned. Set aside as well

In the same pan, use left-over oil from the meat to cook the garlic for about 1 min, then add in the tomatoes. Cook for about 5 mins until it thickens a bit. Add in the eggs and stir well.

Take off the heat.

Take an oven dish, and layer the bottom with eggplant, then a layer of meat and then sauce. Repeat until it’s all fished, ending with a layer of sauce (if you allow dairy in your diet, you could opt for a layer of cheese, like Parmesan, mozzarella or even Gouda)
Bake in the oven on 180C for 30 minutes.

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