Eggplant Lasagna

Slice the eggplants into strips about 8 mm thick. Brush with olive oil on both sides. Roast at 210-220°C (410-428°F) for 15 minutes. Keep an eye on your oven; it might take less time.

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

Make a cross-shaped score on the tomatoes, scald them with boiling water, and peel off the skins. Dice the tomatoes and add them to the meat along with the tomato paste. Simmer for 10 minutes.

Place a spoonful of meat filling on one eggplant strip, top with a second strip, add another layer of meat, and finish with grated cheese. Bake in the oven at 190°C (374°F) for 10 minutes.