How delicious lasagna is! Today, instead of the usual meat sauce lasagna, I wanted to prepare a richer lasagna, a great one-dish meal, lasagna with eggplant, meat sauce, hard-boiled eggs, and Sila provola. What can I say, the result is amazing, and if you prepare it in advance and let it rest for at least half an hour, it’s even better, not to mention the next day, if there’s any left, it’s even tastier! I made a large tray for two, ate some immediately, kept some for the next day, and froze a nice portion, so when I’m in a hurry, I just heat it in the microwave. Making lasagna with eggplant is very simple; you start by preparing the meat sauce quickly in a pan or pot, and meanwhile, you prepare the hard-boiled eggs and fry the eggplant, but if you want a lighter version, you can also bake the eggplant, they come out light but delicious, they are very different from grilled ones, so I recommend the baking method here.
- Difficulty: Easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 40 Minutes
- Portions: 6-8
- Cooking methods: Stovetop, Boiling, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Eggplant Lasagna
- 1.1 lbs ground beef
- 1 quart tomato puree
- 1 carrot
- 1 onion
- 1 celery stalk
- 1 glass red wine
- to taste nutmeg
- to taste salt
- to taste basil
- to taste nutmeg
- to taste water
- 1 glass milk
- 2 large oval black eggplants (or 4 small ones)
- to taste all-purpose flour
- to taste sunflower oil
- 1 clove garlic
- 8.8 oz pre-cooked fresh lasagna
- 4 eggs
- 7 oz provola cheese
- 4 tbsps Parmesan cheese
- to taste meat sauce
- to taste fried eggplant
Tools for Preparing Eggplant Lasagna
- 2 Pans
- 1 Small Pot
- 1 Baking Dish
- 1 Spoon
- 1 Chopper
Steps for Preparing Eggplant Lasagna
With a chopper prepare a mixture of carrot, celery, and onion, sauté in a pot or pan over low heat with olive oil, then add the meat, sauté, deglaze with red wine, add the tomato puree, lengthen with water, add salt and nutmeg, and cook for an hour over low heat without letting it reduce too much; at the end of cooking, you can add a glass of milk and leave it on the heat for a few more minutes.
Put the eggs in a small pot, cover with cold water, bring to a boil, cook for 5-6 minutes from boiling. After 6 minutes, drain the hot water and soak in cold water. Change the water a couple of times, then shell the eggs and set aside.
Wash and slice the eggplants, not too thick. Flour each slice and fry in plenty of hot oil. In the pan, put a clove of garlic in its skin and remove it when it turns golden. Brown the eggplants on both sides and drain on absorbent paper, and continue until all the eggplants are done. Use plenty of absorbent paper for each layer of eggplant.
Use a large baking dish, about 12×12 inches.
Start by putting a light layer of sauce in the baking dish. Then begin to assemble the layers with lasagna, a little sauce, eggplant, a little more sauce, then diced provola and crumbled hard-boiled eggs.
Repeat with a layer of lasagna, sauce, a bit of eggplant, sauce, cheese, and eggs, and so on, ending with a layer of eggplant, sauce, diced provola, plenty of Parmesan, and bake in a preheated static oven at 350°F for about 25-30 minutes. Let it rest in the turned-off oven for at least 10 minutes before serving. Our delicious baked pasta, lasagna with eggplant and meat sauce, is ready to enjoy, and the next day, trust me, it’s even better.
Eggplant Lasagna with Meat Sauce, Provola, and Hard-boiled Eggs
Once cooled, lasagna can be stored in the fridge for a couple of days, or it can be frozen. If you want a lighter version, you can remove the eggs and even the meat from the sauce and avoid the fried eggplant as I’ve already mentioned in the description with links to lighter recipes.
