Baked Eggplant Lasagna with Minced Beef
A comforting, low-carb twist on classic lasagna featuring layers of roasted eggplant, seasoned minced beef, and a rich, creamy cheese filling. Baked until golden and bubbly, it makes an irresistible dinner for the whole family.
Ingredients for 4-6 portions
Instructions
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1
Partially peel the eggplant in alternating lengthwise strips, slice thinly lengthwise, arrange on a lined baking sheet, sprinkle with salt, and let sit for 10 minutes to release excess moisture.
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2
Pat the eggplant slices completely dry on both sides with paper towels, brush both sides lightly with olive oil, and bake at 175°C (350°F) until tender and lightly golden.
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3
Finely mince the onion, peel and grate the carrot, finely dice the red, yellow, and orange bell peppers, slice the green onions, and finely chop the parsley.
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4
Heat 2 tablespoons of olive oil in a skillet over medium heat, add the minced beef, and cook until browned, breaking it apart with a spoon.
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5
Stir in the black pepper, ground coriander, paprika, and oregano, then add the minced onion, grated carrot, diced bell peppers, and green onions.
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6
Pour in the tomato sauce, cover with a lid, and simmer on medium-low heat for 5 minutes until the vegetables are tender.
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7
Season the meat sauce with salt to taste, turn off the heat, and stir in half of the chopped fresh parsley.
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8
In a small bowl, mix together the cream cheese, 100 g grated cheese, and a spoonful of chopped parsley to create the cheese filling.
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9
Lightly brush a square glass baking dish with olive oil, lay down a layer of roasted eggplant slices, and spread half of the meat mixture over them.
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10
Add a second layer of roasted eggplant slices, spread the cheese filling evenly on top, add a final layer of eggplant, and top with the remaining meat sauce.
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11
Evenly cover the top with shredded mozzarella cheese, sliced cherry tomatoes, and a sprinkle of chopped parsley.
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12
Bake uncovered in a preheated oven at 175°C (350°F) for 20 to 25 minutes until the cheese is melted, bubbly, and golden brown.
