Italian

Eggplant lasange is for Dinner.

Eggplant lasange takes 5 minutes to prepare.

Eggplant lasange takes 60 minutes to cook.

Eggplant lasange makes 6 servings.

The ingredients for Eggplant lasange are:

3 tablespoons olive oil

0.6 kg beef mince

1 onions, diced

4 garlic cloves, crushed

0.8 kg tinned crushed tomatoes

2 tablespoon balsamic vinegar

3 large eggplant (about 1 kg)

oil for brushing or spraying the eggplant

250g shredded low fat mozzarella cheese

Here is how you make Eggplant lasange:

Preheat your oven to 200 degrees celsius/400 degrees fahrenheit or Gas Mark 5. Start with preparing the sauce first, so it can simmer away while you partially cook your eggplant. To prepare the sauce heat a saucepan on a medium heat and add half of the olive oil. Now add the beef mince and stir continuously until the beef is browned, about 5 minutes. Remove the beef from the saucepan and set aside. Return the saucepan to the heat and add the remaining olive oil, add the crushed garlic and the diced onions, cook for about 2 minutes. Next add the crushed tomatoes, balsamic vinegar, and salt and pepper to taste. Make sure you combine thoroughly and place on a low heat now to simmer for about 20 minutes.To prepare the eggplants, you must wash and dry them first. ( I peel my eggplants, makes it more like pasta) Now slice the eggplants into slices about 7mm thick. Now you can either brush a little olive oil or spray the olive oil onto both sides of the eggplant and then place slices on a couple of non stick baking trays. Bake these in your preheated oven for about 10 minutes.Finally, take a baking dish, and place some sauce on the base of the dish. Then a layer of eggplant on top of the sauce, followed by a thin layer of cottage cheese. Repeat these meat/eggplant/cottage cheese layers as many times as you can. Finish off with mozzarella. Place in the oven and allow about 30 minutes or until the eggplant is tender and the top of the dish is a lovely golden color.Serving Size: makes 6 portionsNumber of Servings: 6Recipe submitted by SparkPeople user URSKALLE.

The nutritional information for Eggplant lasange is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 457.1

• Total Fat: 27.8 g
• Cholesterol: 80.9 mg
• Sodium: 480.6 mg
• Total Carbs: 20.5 g
• Dietary Fiber: 6.7 g
• Protein: 32.1 g

Eggplant lasange is Italian cuisine.

The dietary needs meet for Eggplant lasange is Low Carb