How To Transform Eggplants Into A Meaty Lasagna Masterpiece: The Secret Revealed!

For the Eggplant:

• 2 large eggplants
• 1 tablespoon salt
• 1/4 cup olive oil

For the Meat Sauce:

• 1 pound ground beef
• 1 pound Italian sausage
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce
• 1 (15-ounce) can tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon sugar
• Salt and pepper to taste

For the Bechamel Sauce:

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 4 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg

For Assembly:

• 12 lasagna noodles
• 1 cup grated Parmesan cheese

Step-by-Step Instructions:

1. Preparing the Eggplant

1. Slice the eggplants into 1/4-inch thick slices.
2. Sprinkle the slices with salt and let them rest for 30 minutes. This will draw out excess moisture.
3. Rinse the slices and pat them dry.
4. Brush the slices with olive oil.

2. Grilling the Eggplant

1. Preheat a grill or grill pan over medium heat.
2. Grill the eggplant slices for 5-7 minutes per side, or until tender and slightly charred.

3. Making the Meat Sauce

1. In a large skillet, brown the ground beef and Italian sausage over medium heat. Drain off any excess fat.
2. Add the onion and garlic to the skillet and cook until softened.
3. Stir in the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, sugar, salt, and pepper.
4. Bring the sauce to a boil, then reduce heat and simmer for 30 minutes, or until thickened.

4. Making the Bechamel Sauce

1. In a medium saucepan, melt the butter over medium heat.
2. Whisk in the flour and cook for 1 minute.
3. Gradually whisk in the milk until smooth.
4. Bring the sauce to a simmer and cook, stirring constantly, until thickened.
5. Season with salt, pepper, and nutmeg.

5. Assembling the Lasagna

1. Preheat the oven to 375°F (190°C).
2. Spread a thin layer of meat sauce in the bottom of a 9×13 inch baking dish.
3. Top with a layer of eggplant slices.
4. Spread with a layer of Bechamel sauce.
5. Repeat layers until all ingredients are used.
6. Sprinkle with Parmesan cheese.

6. Baking the Lasagna

1. Bake the lasagna for 30-45 minutes, or until the cheese is melted and bubbly.
2. Let the lasagna rest for 15 minutes before serving.

Serving Suggestions:

• Serve with a side of crusty bread or garlic bread.
• Top with additional Parmesan cheese or grated mozzarella.
• Garnish with fresh basil or parsley.

Tips:

• For a richer flavor, use a blend of ground beef and pork.
• Add some chopped mushrooms or zucchini to the meat sauce for extra vegetables.
• If you don’t have a grill, you can roast the eggplant slices in the oven at 400°F (200°C) for 15-20 minutes per side.
• To make the lasagna ahead of time, assemble it and refrigerate it for up to 24 hours before baking.

Variations:

• For a vegetarian version, omit the meat and use a vegetable-based broth to make the meat sauce.
• Add a layer of ricotta cheese or cottage cheese between the eggplant and meat sauce layers.
• Top with a layer of crispy breadcrumbs for a crunchy topping.

Frequently Asked Questions:

Q: Can I use other types of vegetables besides eggplant?
A: Yes, you can use zucchini, squash, or even potatoes in place of the eggplant.

Q: Can I make the lasagna gluten-free?
A: Yes, use gluten-free lasagna noodles and make sure the flour used in the Bechamel sauce is gluten-free.

Q: How can I make the lasagna healthier?
A: Use lean ground beef or turkey, reduce the amount of cheese, and add more vegetables to the meat sauce.