Minced Meat Eggplant "Lasanga" Fitness Edition!
A meaty and healthier version of the Italian classic for the left of pasta the next day or just to cook fresh. Yes you can add the cheese if you want
≈ 315 kcal · 31 g protein · 18 g carbs · 13 g fat — AI estimate per serving
Ingredients
Method
- 1
Preheat oven to 220 degrees. Brush both sides of eggplant slices with a little oil, and place in a single layer on two or more baking sheets. Bake until undersides are golden brown, 10 to 15 minutes, then turn and bake until other sides are lightly browned. Set aside. Reduce oven temperature to 190 degrees
- 2
Prepare the minced beef and mix with the 1 egg, cilantro, pepper, salt, chili and cumin. Fry light in a little olive oil and set aside.
- 3
In a large saucepan over medium heat, heat 2-3 tablespoons olive oil and add the nion. Sauté until soft, about 14 minutes. Add the sliced garlic and dried oregano, basil and sauté another 20 seconds. Add the can of tomatoes breaking up whole tomatoes with your hands or spoon. Cover and simmer 15 to 20 minutes add the tomatoe puree and simmer for another 15 minutes
- 4
In an oven baking shape add some tomato sauce follow by minced beef (cheese if you go for the comfort level plus :)) and a layer of eggplant slices. Repeat this. Until 2 cm are left to the top of the shape. Now add the egg mixture gently
- 5
Back to for another 30 - 40 minutes untill piping hot and bubbling in the centre. Be carfeful not to burn the egg crust.
