Eggplant Lasagna

Ingredients

• Eggplant1/2 count (250 g)
• Tomato Sauce4 tablespoon (56 g)
• Mushrooms1 cup (70 g)
• Basil8 count (4 g)
• Mozzarella Cheese3 slice (75 g)
• Ground Beef100 g
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Preheat the oven to 356 °F (180 °C).

2. 2

   Step 2

   Slice the eggplant and let them stand in salted water, and then place in boiling water for 3 minutes to soften.

3. 3

   Step 3

   Chop the mushrooms and grate the cheese.

4. 4

   Step 4

   In a pan, heat the oil, spread and add the beef and mushrooms.

5. 5

   Step 5

   Stir-fry for 6-8 minutes over medium heat until cooked through. Once ready, add the tomato sauce and mix.

6. 6

   Step 6

   In a small bowl, place half of the eggplant slices, cover with half of the tomato sauce, mushrooms, beef and cheese.

7. 7

   Step 7

   Top with leftover slices, sauce, basil leaves and remaining cheese.

8. 8

   Step 8

   Bake until the cheese is completely melted.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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