Eggplant lasagna with beef
Eggplant replaces pasta and adds fiber. Beef, soft cheese, and tomato paste create a rich, satisfying filling with protein and a bright flavor.
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Inventory: Oven
800
Servings: 4 (1 serving ≈ 309 gram)
Digestion time: 24 hour
Complete protein: ✔
Slice eggplant (500 g) lengthwise and lightly fry the slices in ghee (20 g) until tender. Set them aside.
Fry ground beef (400 g) with garlic (10 g), add tomato paste (50 g), chili pepper (5 g), 30% sour cream (100 g), salt, and spices. Simmer the sauce for 15 minutes.
Layer eggplant, meat sauce, and soft cheese (150 g) in a baking dish. Bake at 190 degrees C for 25 minutes, then let it stand for 5 minutes before serving.
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