Recipe to prepare an eggplant lasagna unforgettable

Eggplant lasagna, eggplant lasagna, aubergine pastiche or mousakka, different names and ways of describing a beautifully delicious dish that many of us tried for the first time with an aunt or grandmother.

There are many ways to make eggplant lasagna , starting with vegetarian recipes where they do not use meat, others that do, and that even add ham between layers.

The eggplant lasagna recipe that I will explain below is meat prepared in the form of a Bolognese sauce. If you do not know how to make this sauce I teach you:

• How to make Bolognese sauce

This recipe also has a secret ingredient that gives a "touch" magical "and that makes it different from the others: between layer and layer of meat, cheese and eggplant takes a single layer of parboiled egg . If you're not a fan, you'll think "oh no, that's crazy", ok it may be, but I invite you to try it that way. I swear it's great!

The other important ingredient, the most important in fact, are eggplants. The ideal is to buy medium or large size and you must remove the bitter taste before cooking, this I explain below.

Aubergines can be chopped on wheels or in long steaks and this decision can be taken depending on the type of container that you are going to use in the oven: if you use a rectangular or square container, chop the aubergines along, if you use a circular container, crush them on wheels. In this way the surface of your container is more easily covered and you also bring out a bit of your geometric obsessiveness in the kitchen 😀

Another fact: your baking container should ideally be made of glass or clay.

Well, let's go with the recipe.

How to make baked eggplant lasagna

Ingredients (for 4 servings):

• 3 large aubergines
• Medium liter of bolognese sauce previously prepared
• 300 grams of mozzarella cheese
• 60 grams of Parmesan cheese
• 4 boiled eggs
• Olive oil
• Salt

Preparation

First of all you must have the Bolognese sauce ready. There are many recipes to prepare it, I recommend you follow mine because it is obviously my favorite hehehe, but other than that because it is very easy to prepare, it is perfect for this dish. Here you have it:

• How to make homemade bolognese sauce

You should also take away the bitter taste of eggplants, this is very easy: cut the aubergines into wheels or in sheets along, depending on the container you are going to use (this I explained above), and sprinkle salt over each one. Leave them for about 20 minutes in a colander to boil the water they have, which is exactly what gives them the bitter taste.

After this time, wash them well with water to remove excess salt.Some people also put parmesan, it's your decision.

Continue then with another layer of aubergines, another layer of meat, etc. Continue like this until you have covered half of your container, which is usually after the 2nd layer of each ingredient. Here you will put a single layer of hard boiled eggs on wheels. After this layer, continue with the previous process.

You must ensure that the last layer of your aubergine lasagna is mozzarella cheese and, above this, the parmesan cheese, all, the 60 grams.

Take to the oven and let it cook for 20 minutes.

At the end of this time, your aubergine lasagna should be lightly topped. If you want to get more color, add a touch to the temperature and leave it in the oven for a couple more minutes, but make sure it does not go away, because it can burn faster than you imagine.

Una Once ready, remove from the oven, let stand for 5 minutes and then. Enjoy unforgettable eggplant lasagna!

This lasagna with eggplant can be part of a homemade menu. For example you can also make zucchini stuffed with meat, a homemade salad as garnish, it could even be a fruit salad. And for dessert, a chocolate mousse or a lemon yogurt cake.

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