Eggplant and Pork Lasagna

Ingredients

• Eggplant1.5 cup (135 g)
• Pork120 g
• Onion1/4 count (38 g)
• Tomato Sauce5 tablespoon (70 g)
• Mozzarella Cheese1 slice (25 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Finely slice the eggplant lengthwise. Boil for 10 minutes with a pinch of salt, remove, drain and set aside.

2. 2

   Step 2

   For the stuffing, shred the pork. You can use a processor or finely chop it.

3. 3

   Step 3

   Heat the oil in a pan while you chop the onion.

4. 4

   Step 4

   Once heated, stir-fry the onion with the pork for 6-8 minutes while stirring.

5. 5

   Step 5

   Add the tomato sauce and salt and pepper to taste.

6. 6

   Step 6

   Once boiling, lower the heat and continue cooking for 5 more minutes. Set aside.

7. 7

   Step 7

   In a single baking pan place a layer of eggplants and add the filling on top.

8. 8

   Step 8

   Cover with the remaining eggplants and add the small pieces of cheese.

9. 9

   Step 9

   Bake in an oven or air fryer at 356 °F (180 °C) for 20 minutes.

10. 10

    Step 10

    Remove and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Eggplant and Pork Lasagna can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.