Eggplant Lasagna (Keto and Gluten-Free)
Eggplant lasagna recipe is prepared with minced meat, tomato sauce and without dough. It is also a great dinner for those on a keto diet.
Ingredients
- 2 eggplants about 1kg
- 1 small onion
- 2 cloves of garlic
- ½ cup olive oil 8 tbsp
- 100 g shredded cheese
- 1 small tomato or tomato sauce
- 450-500 g minced beef
- salt
- blackpepper
- chili flakes
Instructions
- Partially peel the skin of the eggplants you have washed, strip by strip. Then cut it approximately 1 cm thick.
- Oil the eggplant slices and salt them.
- Bake it in the oven at 200°C/400°F until it is nicely browned.
- Cook the minced meat until it absorbs its water. Then add the onions and garlic you cut into cubes, add salt and oil and cook some more.
- After the onions soften, add the chopped tomatoes or tomato sauce and add some black pepper. Boil for another 10-15 minutes.
- Now start arranging the products you prepared into your baking dish. Put the eggplants on the base. Sprinkle the minced meat mixture on top.
- Repeat this process x2. When the eggplants and minced meat mixture are finished, boil some water. Then add it to the remaining sauce with oil in the pan. Add this oily water to the dish. If you skip this process, the eggplants and minced meat will become crispy and dry.
- Finally, sprinkle cheddar on top. Bake in an oven preheated to 200°C/400°F.