Eggplant lasagna

Directions

• Preheat the oven to 200°C.
• Cut the eggplants into thin slices lengthwise.
• If you prefer, you can peel the eggplants before slicing, but the skin is rich in nutrients and can be kept.
• In a baking dish, place the eggplant slices and season them with a little salt.
• Let it rest for about 15 to 20 minutes for the eggplant to release some of its bitter liquid.
• Then dry the slices with a paper towel.
• While the eggplants are resting, you can prepare the meat sauce (if using).
• In a pan, heat the oil and sauté the chopped onion and garlic until soft and golden.
• Add ground beef and cook until browned.
• Season with salt, pepper and other seasonings of your choice.
• Then add the tomato sauce to the ground beef and let it cook for a few minutes.
• In a mold or ovenproof dish, place a layer of meat sauce (if using) or tomato sauce on the bottom, then add a layer of eggplant slices on top.
• Cover the eggplant layer with a portion of the mozzarella cheese and grated Parmesan cheese.
• Repeat the process, alternating layers of meat sauce (or tomato sauce), eggplant and cheeses, until all ingredients are used.
• Be sure to finish with a layer of tomato sauce and cheese on top.
• Cover the lasagna with aluminum foil and place in the preheated oven for about 25 minutes.
• After that time, remove the foil and bake for another 10 to 15 minutes, or until the cheese is completely melted and lightly golden.
• Remove the eggplant lasagna from the oven and let it rest for a few minutes before serving.
• If desired, sprinkle some fresh oregano or basil on top for an extra kick of flavor.