An eggplant lasagna (no noodles)
- 1 large eggplant (or 2 small)
- 2 chopped onions
- ¼ cup olive oil
- 1 pound ground beef (or ½ pound ground beef and ½ pound ground lamb)
- 1 8 ounce can Italian tomato paste
- 1 cup hot water
- Salt and freshly ground pepper (to taste; I use about ¼ teaspoon salt and ⅙ teaspoon pepper)
- ¼ cup grated Pecorino Romano cheese (or Parmesan cheese)
- Slice the eggplant in thin rounds.
- Sprinkle the eggplant with salt and let stand for 30 minutes.
- Blot the eggplant with a paper towel to remove most of the salt and the moisture that it draws out.
- Sauté eggplant in a little oil over medium heat until browned on both sides. Set aside. (I used my griddle for this and it worked perfectly.)
- In a large frying pan sauté the onion in olive oil until the onions are transparent.
- Add the meat and brown it thoroughly. Drain the oil off, if necessary.
- Add the tomato paste, hot water, salt and pepper.
- Cook over medium heat until blended.
- Oil a large rectangular baking dish. (Or use a smaller casserole dish and make more layers.)
- Place one layer of eggplant covered by half the meat sauce.
- Sprinkle half the cheese over it. Repeat the layers until you have used up the ingredients, ending with cheese.)
- Bake for 50-60 minutes in a 325°F oven.
- Let the casserole rest 5-10 minutes before serving.
Keywords: Egyptian Eggplant