Authentic home cooking from Chile, with US measurements. 
Eggplant Lasagna
I use unpeeled eggplant if the skin looks good. If the eggplants are small, I don’t soak them in water and salt to remove bitterness, because small ones aren’t bitter. I only do this when they’re very large.
Eggplant Lasagna
I use unpeeled eggplant if the skin looks good. If the eggplants are small, I don’t soak them in water and salt to remove bitterness, because small ones aren’t bitter. I only do this when they’re very large.
Open in Cookpad AppSteps
- 1
MEAT SAUCE PREPARATION
Heat a pot without oil and add the ground beef. Brown the meat and let it release all its fat. Drain the meat and remove the fat. Set the meat aside.
- 2
In a skillet over medium heat, add a couple of tablespoons of olive oil and sauté the onion and garlic without browning. Add the carrot and celery and cook until they start to brown. Add the vegetables and herbs to the pot with the meat.
- 3
Add the tomato sauce, salt, and pepper to the meat. Bring the sauce to a boil, then simmer gently for about 15 minutes.
- 4
EGGPLANT PREPARATION
Slice the eggplants lengthwise into pieces about 1/2 inch (1 cm) thick. Place them on large baking sheets and sprinkle both sides lightly with a little salt. Let them rest for about 45 minutes. After this time, the eggplants will have released liquid. Pat the baking sheet and eggplant slices dry on both sides with paper towels to remove the liquid.
- 5
Brush the baking sheet with olive oil. Place the eggplant slices on the sheet and brush them with olive oil. Broil in the oven until the tops are lightly golden. Let cool.
- 6
RICOTTA CHEESE PREPARATION
In a bowl, mix the ricotta cheese with the egg and basil or pesto. Season with salt and pepper to taste.
- 7
Spread a layer of the ricotta mixture over each eggplant slice.
In a baking dish, spread a layer of tomato sauce.
Add a layer of eggplant with ricotta cheese on top.
- 8
Add a layer of meat sauce.
Add a layer of mozzarella cheese and grated Parmesan cheese.
- 9
Repeat this process once more: eggplant layer, meat sauce, mozzarella, and Parmesan cheese.
- 10
For the final layer, add another layer of eggplant with ricotta, tomato sauce, and finish with mozzarella and Parmesan cheese.
- 11
Preheat the oven to 350°F (178°C).
Bake the eggplant lasagna for about 1 hour.
Let it rest for about 15 minutes before cutting and serving.
To serve, spoon some tomato sauce onto the plate and place a portion of lasagna on top.
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