Beef and Roasted Eggplant Lasagna with Ricotta and Mozzarella

Arrange the sliced 60 gr Eggplants on a lined baking tray, brush evenly with ¹/₂ tbsp Olive oil extra virgin, and season with ¹/₄ tsp Table salt.

Roast the eggplant in a preheated oven at 200°C (392°F) for 15–20 minutes until tender and lightly golden, then remove and set aside.

Heat ¹/₂ tbsp Olive oil extra virgin in a deep skillet over medium heat, then add finely chopped ¹/₄ head Onions and minced ³/₄ clove Garlic, cooking for 4 minutes until softened.

Add 85 gr Veal mince to the skillet, breaking it apart with a wooden spoon, and cook for 7–8 minutes until fully browned.

Stir in 5 gr Tomato paste, 120 gr Canned Diced Tomatoes, 1 tsp Oregano dried, ¹/₂ tsp Black Pepper - Powder, ¹/₄ tsp Table salt, and chopped 2 gr Fresh Basil, then simmer on low heat for 15 minutes.

In a medium bowl, whisk together 60 gr Ricotta, ¹/₂ piece Eggs size M, 12 gr Parmesan - Grated, ¹/₂ tsp Ground Nutmeg, and ¹/₄ tsp Table salt until smooth and creamy.

Spread a thin layer of meat sauce on the bottom of a baking dish, then build alternating layers using 45 gr Lasagna sheets, the roasted eggplant slices, the ricotta cream, and 20 gr Grated Mozzarella.

Cover the top layer with the remaining meat sauce, 20 gr Grated Mozzarella, and 8 gr Parmesan - Grated, then bake at 180°C (356°F) under foil for 25 minutes, uncover for 15 minutes to brown, and rest for 15 minutes before serving.