Eggplant Lasagna
Eggplant replaces pasta, while ground chicken and ground beef add protein without extra carbs. Sour cream, cheese, and tomato paste create a soft sauce with a richer flavor.
Slice the eggplant (500 g) into thin sheets, salt lightly, and let it stand for a few minutes. Heat the ghee (30 g) and fry the eggplant on both sides until softened.
In the same pan, quickly fry the ground chicken (350 g) and ground beef (350 g) until most of the liquid evaporates. Add sour cream 30% (100 g), tomato paste (15 g), garlic (20 g), parsley (8 g), basil (4 g), chili (1 g), salt, and pepper mix to taste, stir, and leave covered for 5 minutes.
Layer the eggplant, meat sauce, and semi-hard cheese (100 g) in a 20×20 cm baking dish. Bake the lasagna at 180°C for about 30 minutes, then let it cool for 5 minutes so the layers hold together better.
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