Ingredients:

For the Aubergine Layers:

2 medium aubergines (about 700g)

Salt water (for soaking)

For the Meat Sauce:

Olive oil

1 onion, diced

1 bell pepper, diced

350g minced meat (beef or lamb)

2 cloves of garlic, minced

Cumin, to taste

Salt and pepper, to taste

Sweet paprika, to taste

200g tomato puree

100g water

Fresh parsley, chopped

1 tablespoon tomato paste

For Layering and Topping:

120g grated mozzarella for pizza

Olive oil

Salt and pepper, to taste

70g grated Parmesan or Parmesan flakes

1 ball of fior di latte mozzarella

Instructions:

Prepare the Aubergines:

Slice the aubergines into thin rounds.

Place them in a bowl of salt water and let them soak for about 20 minutes. This helps remove bitterness.

Make the Meat Sauce:

In a large skillet, heat olive oil over medium heat.

Add diced onion and bell pepper, and sauté until softened.

Add minced meat to the skillet and cook until browned.

Stir in minced garlic, cumin, salt, pepper, and sweet paprika.

Pour in tomato puree and water, then add chopped parsley and tomato paste. Simmer the sauce for about 10-15 minutes until thickened.

Adjust seasoning to taste.

Prep the Aubergine Layers:

Preheat your oven to 180°C (356°F).

Drain the soaked aubergine slices and pat them dry with paper towels. Brush both sides of each slice with olive oil and season with salt and pepper.

Place the aubergine slices on a baking tray lined with parchment paper. Bake in the preheated oven for about 20-25 minutes until softened and slightly browned. Remove from the oven and set aside.

Assemble the Lasagna:

In a baking dish, start layering the lasagna. Begin with a layer of baked aubergine slices, followed by a layer of meat sauce. Repeat the layers until you’ve used up all the ingredients, finishing with a layer of meat sauce on top.

Add Cheese and Bake Again:

Sprinkle grated mozzarella and Parmesan cheese over the top layer of meat sauce. Tear the fior di latte mozzarella into small pieces and distribute them evenly over the cheese.

Drizzle a little olive oil over the top and season with salt and pepper.

Place the lasagna back in the oven and bake at 180°C (356°F) for another 15 minutes until the cheese is melted and bubbly.

Serve and Enjoy:

Once baked, remove the lasagna from the oven and let it cool slightly before slicing.

Garnish with fresh parsley if desired, then serve the aubergine lasagna hot and enjoy every delicious bite!

This aubergine lasagna is sure to be a hit with your family and friends. It’s a comforting and satisfying dish that’s perfect for any occasion. Buon appetito!