Eggplant lasagna

Preparation – 10 minutes

Pre-heat the oven to 180 degrees celsius or 350 degrees fahrenheit. Dice the onion and finely cut the garlic cloves. Slice the eggplant, potatoes, pointed paprika and tomatoes in thin slices and set aside.

Heat olive oil in a medium-sized skillet and saute the onion and garlic for a minute. Add the minced meat and saute for a few minutes. Season with pepper, salt, dried rosemary and dried thyme.  

Baking the eggplant lasagna – 30 minutes

Grease a baking dish with butter and start with a layer of potato slices and sprinkle a little extra salt. Then a layer of tomato slices and eggplant. Then the baked minced meat and pointed pepper in the middle.

Again potatoes, tomatoes and eggplant. Top it off with grated cheese and bake it in the oven for about 20 minutes. Set the oven to grill setting for the last few minutes if you're cheese didn't get that beautiful brown colour already.