Baked Eggplant Lasagna : I Bake Them Like This They’re Delicious!

Baked Eggplant Lasagna : I Bake Them Like This They’re Delicious!…

Oven-baked eggplants stuffed with ground meat, tomatoes, peppers, and cheese offer several nutritional benefits thanks to the ingredients used.

Eggplants are a good source of fiber, vitamins (such as vitamin C and B vitamins), and minerals (like potassium). These nutrients are essential for maintaining overall health. Ground meat (whether beef, chicken, turkey, or another choice) provides high-quality proteins, crucial for growth. The addition of tomatoes and peppers brings in more vitamins and minerals. Tomatoes, for example, are rich in vitamin C and lycopene, an important antioxidant.

Baking the eggplants makes the dish more digestible compared to cooking methods that require more fat. Thanks to the combination of protein and fiber, this dish contributes to a greater feeling of satiety, helping to control appetite and weight. This dish can be prepared in advance and reheated, making it a convenient option for meals on busy days.

Ingredients:

• 2 eggplants (aubergines)
• 7 oz (200g) lean ground meat
• 5.3 oz (150g) grated light semi-soft cheese (like Mozzarella)
• 2-3 large tomatoes
• 1 bell pepper, diced
• 1 onion, minced
• 2 tbsp (30ml) extra virgin olive oil
• 2 garlic cloves
• 1 tbsp tomato paste
• Oregano to taste
• Paprika to taste
• Garlic powder to taste
• Black pepper to taste
• Salt to taste

How to make Baked Eggplant Lasagna:

1. First, trim the eggplants, cut them lengthwise into 9 slices 1 cm thick, and place them on a baking sheet lined with parchment paper.
2. In a small bowl, mix the olive oil with salt, pepper, garlic powder, paprika, and oregano.
3. Brush the eggplant slices with the oil mixture and bake in a preheated oven at 350°F (180°C) for 20 minutes.
4. Score the tomatoes on the surface, place them in a bowl, cover with boiling water, let them soften for 5 minutes, drain, remove the skin, and dice them.
5. In a non-stick pan, heat a drizzle of olive oil, add the minced onion, let it soften, then add the minced garlic cloves, stir and let it brown.
6. Add the ground meat, stir, let it brown, then add the diced bell pepper, mix, cook, incorporate the tomatoes, stir, cook for the necessary time, season with salt, pepper, paprika, and tomato paste, mix, let it thicken, and turn off the heat.
7. In a rectangular glass baking dish, place a slice of eggplant, top it with a spoonful of the meat mixture and a handful of grated cheese. Cover with another slice of eggplant, add more meat and cheese, then another slice of eggplant, and finish with more meat and grated cheese on top (there should be 3 layers). Repeat with the remaining 6 eggplant slices.
8. Finally, bake in a preheated oven at 350°F (180°C) for 10 minutes.

Bon Appétit !