Eggplant lasagna with ground beef and mozzarella

Ingredients

for 5 servings

• Eggplant500 g (17.6 oz)
• Ground beef250 g (8.8 oz)
• Tomato passata100 g (3.5 oz)
• Mozzarella100 g (3.5 oz)
• Olive oil40 g (1.4 oz)
• Garlic3 g
• Oregano2 g
• Spices2 g

Directions

1. Preheat the oven to 190 °C (374 °F) (fan).
2. Slice the eggplants lengthways into thin strips, then brown them in a pan in the olive oil for 3 to 4 minutes on each side; set aside on paper towel.
3. In the same pan, cook the ground beef with the crushed garlic and the oregano spices for 5 minutes, breaking it up, season with salt and pepper, then add the tomato purée and let it reduce for 5 minutes.
4. In a baking dish, alternate layers of eggplant strips and meat sauce.
5. Cover with sliced or torn mozzarella on top.
6. Bake for 25 minutes at 190 °C (374 °F), until the top is browned and golden; leave to rest for 5 minutes before serving.