Eggplant Lasagna

Slice the eggplants into strips about 8mm thick. Brush both sides generously with olive oil. Roast at 210-220°C for about 15 minutes. Keep an eye on your oven—it might need less time depending on how hot it runs.

Finely chop the onion and garlic, then sauté until the onion turns translucent. Add the ground meat, season with salt and pepper, and cook for about 5 minutes, breaking it up as it browns.

Score the tomatoes with an X, pour boiling water over them, and peel off the skin. Dice them and add to the meat along with the tomato paste. Let it simmer for 10 minutes.

Lay an eggplant strip, spread some meat sauce on top, cover with another strip, add more sauce, then sprinkle with grated cheese. Bake at 190°C for 10 minutes.