Lasagna de berenjenas (Beef and eggplants casserole)

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Despite its name, this delicious and easy-to-prepare dish does not contain pasta but uses eggplants in its place. You can also order it by the name of “Pastelón de berenjenas con carne” in the Dominican Republic.

Before starting to cook: Preheat oven at 200 °C (400 °F)

Ingredients:

• 4 large eggplants sliced thinly
• 1/2 cup of grated parmesan cheese
• 1 cup of tomato sauce
• 2 tablespoons of olive oil
  ~For the filling
• 2 lb of ground beef
• 1 small red onion, diced into small cubes
• 1 green pepper, diced into small cubes
• 1 teaspoon of crushed garlic
• 2 cups of tomato sauce
• A pinch of oregano
• 1 tablespoon of salt
• A pinch of pepper

Preparation:

1. Mix all the ingredients for the filling. Reserve.
2. Cover the bottom of a medium-size square (or rectangular) baking pan with the oil. Put a layer of eggplants on the baking pan and cover with half the meat. Add another layer of eggplants, add remaining meat on top. Top with the cup of tomato sauce. Cover baking pan with aluminum foil and bake for 25 minutes.
3. !To make the filling: Mix all the ingredients for the filling. Heat 2 tablespoons of oil in a pan over medium heat. When the oil is hot add the the meat and brown. Brown the meat. Add the tomato sauce and mix well. Add 1/2 cup of water. When all the liquid has evaporated the filling is ready.
4. Sprinkle with cheese before serving. Serve with green salad.

Main ingredients: aubergines • beef • eggplants