Eggplant Lasagna

Slice the eggplants into strips about 8 mm thick.

Brush with olive oil on both sides and roast at 210-220°C for 15 minutes.

Finely chop the onion and garlic, and sauté until the onion is translucent.

Add the ground meat, salt, and pepper to the onion, and cook for about 5 minutes, breaking it up with a spatula.

Peel the tomatoes after scalding them with boiling water, and dice them.

Add the tomatoes and tomato paste to the meat, stir, and simmer for 10 minutes.

Assemble the lasagna: place meat on an eggplant strip, cover with a second strip, add another layer of meat, and sprinkle with grated cheese.

Bake in the oven for 10 minutes at 190°C.