This recipe for mock lasagna with eggplant presents an interesting and creative variation of the classic dish. Substituting pasta with thinly sliced eggplant makes this dish lighter and gluten-free, making it a suitable choice for those adhering to certain dietary restrictions. Additionally, the addition of a Mediterranean spice blend to the meat sauce provides richness of flavor and aroma, while the béchamel sauce with full-fat cheese further enriches it, creating a creamy and delicious texture.
The preparation of this dish is also relatively simple, with steps that are easily understandable and achievable even for kitchen novices. The recipe also offers the opportunity for adaptation and experimentation with different ingredients according to individual taste and preferences. The combination of ingredients such as olive oil, fresh tomatoes, white wine, and nutmeg further contributes to the richness of flavors in this dish, providing a balanced fusion of different aromas and textures. In the end, the result is an attractive and satisfying treat that will delight your taste buds and satisfy hunger even for the most discerning gourmands.
Instructions:
Ingredients: 400 g eggplant (1 piece) A pinch of salt
For the meat sauce:
200 g ground chicken meat 1 clove of garlic 150 g fresh tomatoes A pinch of sugar A pinch of salt A pinch of ground pepper 1 bay leaf A pinch of Mediterranean spice blend 50 ml quality white wine A little olive oil
For the béchamel sauce:
250 ml milk 30 g margarine 40 g flour A little hard cheese A pinch of salt A pinch of ground nutmeg
Preparation: Prepare the eggplant: Wash the eggplants and slice them lengthwise into thin slices about 1 cm thick, do not peel them. Sprinkle each slice with salt and let it stand. Preheat the oven to 200 degrees Celsius. Grease a baking dish with margarine and line it with parchment paper. Arrange the eggplant slices side by side on the parchment paper. Bake in the preheated oven for about 10 minutes. Remove the baking dish from the oven and allow the eggplants to cool.
Prepare the meat sauce: Heat a little olive oil in a saucepan and add the ground meat. Fry until the meat separates. Add finely chopped tomatoes, salt, sugar, spices, chopped garlic, bay leaf, and white wine. Simmer over low heat until the liquid evaporates, about 10 minutes.
Prepare the béchamel sauce: Melt the margarine in a saucepan, add the flour, and stir until you get a smooth mixture. Heat the milk in another saucepan. Slowly add the heated milk to the flour and margarine mixture, stirring constantly to avoid lumps. Add salt and nutmeg, cook until you get a slightly thick mixture.
Assemble the mock lasagna: Peel the cooled eggplants and divide them into two parts. Place the first layer of roasted eggplants on the bottom of the baking dish. Spread the meat sauce over them, then cover with another layer of roasted eggplants. Pour the béchamel sauce over them and sprinkle with grated cheese.
Bake: Preheat the oven to 200 degrees Celsius. Place the baking dish with the mock lasagna in the oven, reduce the temperature to 190 degrees Celsius, and bake for about 30 minutes until the top gets a golden brown color.
Serving: After the mock lasagna cools slightly, cut it into 8 pieces and serve.
Enjoy your mock lasagna!
