Eggplant Lasagna

Ingredients

• 2.2 lb eggplants
• 10 oz mozzarella cheese
• 1 cup parmigiano cheese (grated)
• 1.1 lb ground pork meat
• 1 1/3 lb fresh tomatoes
• 4 shallots
• 2 garlic cloves
• 2 Tbsp extra virgin olive oil
• 1 tsp dried oregano
• salt and pepper

Instructions

1. 1

   --- Prepare the tomato sauce ---

2. 2

   In a medium saucepan place the tomatoes, add enough water to cover them then place the pan over high heat. As soon as the water starts to boil, turn off the heat and cover.

3. 3

   Let the tomatoes sit for about 10 minutes or until the water has cooled slightly and the tomatoes can be handle with bare hands.

4. 4

   Peel the tomatoes, put them in a blender and add half a cup of the cooking water. Blend until a smooth sauce is obtained. Set aside.

5. 5

   --- Prepare the bolognese sauce ---

6. 6

   Peel the shallots and chop them finely. Peel the garlic and chop it too.

7. 7

   In a saucepan, heat a little oil over medium-low heat and fry the shallots and garlic for 2 minutes.

8. 8

   Add the meat, season and cook over high heat until is not longer pink. Add the tomato sauce, mix and then add 2 cups of water.

9. 9

   Bring to a boil and cook for about 1 hour or until the sauce has reduced by half at least.

10. 10

    Adjust salt and pepper. Turn off the stove and add the dried oregano, mix well and set aside.

11. 11

    --- Grill the eggplants ---

12. 12

    Wash the eggplants and cut them into thin 3/16″ (0.5cm) slices. Grill them on a grill on the stove brushing them with a little olive oil and over moderate heat.

13. 13

    --- Assemble ---

14. 14

    Grease a baking dish with olive oil. Put a layer of eggplants and cover well with the meat sauce.

15. 15

    Add some mozzarella, sprinkle with parmigiano and top with another layer of eggplant. Repeat the steps until all ingredients are gone, finishing the last layer with mozzarella and parmigiano.

16. 16

    --- Bake ---

17. 17

    Preheat the oven to 390°F / 180°C. Cover the dish with foil and bake for 30 minutes. Uncover and keep baking until the cheese on top is bubbling and lightly browned.