I love eggplant. I put it in everything, including combining it with some low-flame stewed meat to make a wonderful three-layer lasagna.
Chef Yagil’s Tips:
– The eggplant can be fried in oil or baked in the oven.
– I use a preserve of crushed tomatoes (800g), but you can also crush fresh tomatoes.
– I suggest cooling the dish in the refrigerator for one day to makes it easier to cut into serving portions.
– The meat ragout must contain adequate liquid to cook the lasagna sheets.
Ingredients for Meat Ragout:
2 lb (1 kg) ground meat
1 can crushed tomatoes
1 can tomato puree
2 large onions
1 head crushed...
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