Is that what we see just a cover of what hides underneath? Make this eggplant lasagna recipe to see what lays underneath the cheese, is real!

As I most recently have a little time, I had been surfing on the internet a few days ago. In search of new, exciting thoughts, inspirational meals that I’ve never tasted before, to surprise my family with. Searching for a long time yet couldn’t find any interesting things. Right before I wanted to give up on it, I discovered this tempting and simple treat simply by chance. It seemed so mouth-watering on its pic, it required urgent actions.

It had been not difficult to imagine how it’s created, its taste and how much my husband might like it. Actually, it is extremely easy to impress the guy when it comes to cakes. Yes, I’m a blessed one. Or maybe he is.Anyways, I got into the blog: Suncakemom and simply used the precise instuctions which were coupled with impressive snap shots of the procedure. It just makes life quite easy. I could suppose it is a slight effort to take pics in the middle of cooking in the kitchen as you will often have gross hands and so i sincerely appreciate the effort and time she placed in to make this blogpost and recipe conveniently implemented.

Having said that I’m inspired presenting my very own recipes similarly. Many thanks for the concept.

I had been fine tuning the main mixture create it for the taste of my family. Need to say it absolutely was an awesome success. They loved the flavor, the overall look and loved having a delicacy like this in the midst of a lively workweek. They basically requested more, many more. So the next occasion I am not going to commit the same mistake. I am gonna twin the quantity .

Thanks for SunCakeMom who made the Eggplant Lasagna a reaility


Cut the eggplants up to about 0.08″ / 2mm thick slices.

Add salt and place them into a bowl for at least 10 minutes.

Place the eggplant slices into a greased or parchment papered baking tray so they don’t much cover each other.

Put them into a 400°F / 200°C preheated oven for about 10 minutes until they get a bit roasted here and there. Depending on the availability of baking sheets and oven capacity we may need to do several batches.

At the same time we are processing the eggplants pour some oil into a frying pan and brown the ground meat then add the tomato sauce and cook it until the tomato sauce water content reduced about at least a quarter. The whole process should take about 30 minutes.

Once the sauce is done, divide it into two parts and spread one half onto the bottom of a casserole dish. With more ingredients we can make more layers like in our keto cabbage lasagna or zucchini lasagna.

Place a layer of eggplants on top.

Mix basil with oregano and ricotta then spread half of it with half of sliced or grated mozzarella on top.

If we forgot to mix the basil and oregano with the ricotta, just sprinkle it on top and start spreading the other half of the sauce on top.

Repeat the layering of sauce, eggplant and cheese.

Place the lasagna under the broiler on maximum temperature on the top shelf until golden brown spots start to appear on the mozzarella for about 10 minutes then it’s ready to be served.