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Eggplant Lasagna

Eggplant Lasagna

Elite Jakob
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Course Main Dish

Ingredients
  

  • 3 eggplants
  • 1/2 teaspoon salt

For meat mixture:

  • 2 pounds ground meat (beef or turkey)
  • 1 egg
  • 1/2 cup chopped parsley
  • 1 onion, diced small
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 1 teaspoon paprika
  • Pepper
  • 2 Tablespoons water

For sauce:

  • 1 (14 ounces) can tomatoes sauce
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • Pepper
  • Pinch cinnamon

Instructions
 

  • Slice the eggplants, top to tip, about 1/2-3/4” thick. Lay flat on a cookie sheet, sprinkle salt and bake at 425° for 20-25 minutes. Remove from the oven.
  • In the meantime, combine the meat ingredients and mix with your hands until all ingredients are distributed evenly, don’t over-work it as it might make the meat tough.
  • In a 9”x13” deep baking dish spread 3 tablespoons tomato sauce on the bottom, then line a few eggplant slices to cover the bottom of the dish.
  • Spread half of the meat mixture evenly on the eggplant.
  • Repeat: tomato sauce, eggplant, meat, tomato sauce, eggplant, and last layer of tomato sauce.
  • Lastly, drizzle 2 Tablespoons olive oil, pinch of salt, and pepper.
  • Cover with parchment paper and seal with foil.
  • Bake at 375° for 1 hour. Remove the covers and broil for 5-10 minutes to char the top.
  • Remove from the oven, let cool for a few minutes and serve.
  • This can be prepared a day or two ahead of serving. It will taste even better when it is reheated a couple of days after. Reheat covered on 350° for 30 minutes.

Notes

If you don’t use cumin on Passover, you can omit it from the recipe, it will be just as delicious!