Ingredients
- 2 large eggplants cut into 1cm thick slices.
- 400g beef mince
- 3 large cloves garlic, crushed.
- 2 cups tomato passata
- 1 cup (250m) mozzarella, grated
- 1 cup (250m) parmesan, grated
- 2 tsps olive oil
- Salt & pepper
Method
- Sprinkle the eggplant slices with salt and place in a colander for 30 minutes to draw out moisture. Pat dry with paper towels.
- Meanwhile heat the oil in a large frying pan over medium-high heat. Fry the beef and garlic for 6 minutes until browned.
- Add the passata and heat through for 10 minutes. Season to taste.
- Preheat oven to 180 degrees Celsius.
- Spread 1/3 of the sauce over the bottom of a lasagne dish.
- Layer the eggplant slices over the top and sprinkle over 1/3 of the cheeses.
- Repeat.
- Finish with the last of the beef sauce and the cheese on top.
- Bake for 40 minutes until the eggplant is cooked through and the cheese is brown and bubbling.
