ROTD: Eggplant Lasagna

Everything you’ll need to make Eggplant Lasagna

• 6 large eggplants
• A few drops of balsamic vinegar
• A little olive oil
• A bit of fresh thyme
• Salt
• Pepper

For the ground meat:

• 4 tbsp olive oil
• 500 g ground beef
• 1 onion, finely chopped
• 2 garlic cloves
• Salt
• Pepper

For the layers in the baking dish:

• 1/2 cup breadcrumbs or crumbled bread
• 2 ripe tomatoes, sliced
• 250 g anthotyro cheese, crumbled
• 250 g feta cheese, crumbled
• 1 tbsp basil, finely chopped
• 1 tbsp mint, finely chopped
• 2 tbsp extra breadcrumbs or crumbled bread
• 2 tbsp Parmesan or pecorino cheese, grated

For the cream:

• 250 g strained yogurt
• 3 large eggs
• 1/2 cup fresh milk
• Salt
• Freshly ground pepper

Instructions:

1. Slice the eggplants thinly and spread them on two baking trays.
2. Drizzle with olive oil and balsamic vinegar, then season with salt, pepper, and thyme.
3. Roast the eggplants at 200°C for about 15 minutes, until they soften slightly.
4. Heat the olive oil in a pan and brown the ground beef over high heat for 5-6 minutes without stirring constantly.
5. Add the chopped onion and cook for 4-5 minutes until softened. Add the garlic and sauté for another minute. Remove from heat.
6. In a bowl, whisk the eggs.
7. Add the yogurt, milk, salt, and pepper, then stir in the herbs. Set the mixture aside.
8. Grease a baking dish (35 cm long) and sprinkle with breadcrumbs to coat the bottom and sides.
9. Place a layer of eggplant slices to cover the bottom of the dish.
10. Mix the cheeses and sprinkle a bit of mixture over the eggplants.
11. Add a layer of tomato slices and half of the ground meat mixture.
12. Drizzle with half of the yogurt and egg mixture.
13. Repeat with another layer of eggplant, more cheese, a layer of tomatoes, the rest of the ground meat, and the remaining yogurt mixture.
14. Finish with a final layer of eggplants and tomato slices on top. Season the surface of the with salt and pepper.
15. If you have time, let the dish rest in the refrigerator for 1 hour.
16. Cover the dish with parchment paper.
17. Bake at 180°C (bottom rack) for 45 minutes, until the dish sets.
18. Alternatively, bake in a convection oven at 160°C on the middle rack for 5-10 minutes less.
19. Remove the parchment paper.
20. Mix the breadcrumbs with the Parmesan cheese in a bowl, then sprinkle over the surface.
21. Continue baking the eggplant lasagna for a few more minutes until the top is golden brown.

Enjoy!

Source: Argiro Barbarigou