Eggplant Lasagna

Slice the eggplants into strips about 8 mm thick. Brush both sides with olive oil. Bake at 210-220°C for 15 minutes. Keep an eye on your oven, it might take a bit less time.

Finely chop the onion and garlic, and sauté until the onion is translucent. Add the ground meat, salt, and pepper, and cook for about 5 minutes, breaking it up with a spatula.

Score the tomatoes in a cross pattern, scald them with boiling water, and peel off the skins. Dice them and add to the meat along with the tomato paste. Simmer for 10 minutes.

Place some of the meat filling on an eggplant strip, cover with a second strip, add another layer of meat, and top with grated cheese.