Delicious lasagna with eggplant and ground beef, the eggplant gives it a special touch and a unique flavor, prepare this recipe and consents to your loved ones.
Learn more about Andrea Legarreta
Ingredients8 portions
Preparation
In a container put the aubergine and sprinkle with fine salt to remove the vegetation liquid (20 minutes), rinse and dry.
Fry the eggplant in corn oil until soft.
A part in another pan fry in the olive oil, onion, garlic, meat and the ground tomato until it is almost cooked.
Add the aubergine pea and basil to the pan and add salt at the end.
Cook the pasta according to the package instructions and before starting the assembly, smear the base of the refractory with butter.
Add the cheese between layers, and over before baking.
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