Eggplant Lasagna Recipe

Ingredients
4-5 large eggplants, sliced lengthwise about ¼-1/2 inch thick
¼ cup tablespoons olive oil
Coarse salt and freshly ground black pepper
2 garlic cloves, minced
¼ cup butter
¼ cup flour
1 beef cube
2 cups Carnation Evaporated milk
Salt and pepper to taste
1 cup grated Parmesan Cheese
2 cups Meat Sauce, recipe follows


Instructions:
1. Preheat oven to 350 degrees F.
2. Season sliced eggplants with salt and pepper on both sides. 
3. Heat 1 tablespoon of olive oil in a non-stick pan. 
4. Cook eggplant until golden brown in color on both sides. Set aside.
5. In a sauce pan, melt butter then add the flour. 
6. Stir continuously making sure all the flour is cooked. 
7. Gradually add CARNATION EVAPORATED MILK, whisk constantly to avoid lumps from forming. 
8. Add beef cube, mix until beef cubes is completely dissolved. Season to taste.
9. Spoon a layer of the marinara sauce in a baking dish. 
10. Arrange a layer of sliced eggplant in a serving dish. 
11. Spoon marinara sauce on the eggplant, then spoon white sauce, then place another layer of the sliced eggplant, repeat the procedure ending with the white sauce. 
12. Top with grated Parmesan Cheese. 
13. Bake until golden brown in color about 20-25 minutes.


Meat Sauce:
2 tablespoon olive oil
2-3 cloves garlic, minced
2-3 tablespoon onions, minced
¼ kilo ground beef
Coarse salt and freshly ground black pepper
1 medium can crushed tomatoes
2-3 tablespoons fresh basil
2-3 teaspoons Italian seasoning


Instructions:
1. Heat olive in a heavy bottom sauce pan over medium heat. 
2. Add onions, cooked until translucent. 
3. Add garlic continue cooking until fragrant. 
4. Add ground beef, cook until meat turns from red to brown in color.
5. Add crushed tomatoes, simmer until slightly thickened. 
6. Season with Italian seasoning, salt and pepper. 
7. Simmer for 2-3 minutes more. 
8. Turn the heat off then add fresh basil.

Posted in: Vegetable