Name: Lasagna de Berenjenas Recipe (Beef and Eggplant Casserole)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 lb lean beef (minced [0.9 kg]); 1 1/2 tsp salt ((or more, to taste)); 1 tsp pepper ((or more, to taste)); 2 cloves garlic (crushed); 1 onion (diced into very small cubes); 1 green pepper (diced into very small cubes); 1/4 tsp oregano; 2 tablespoons oil; 1 cup tomato sauce; 1 tablespoon basil (finely chopped); 2 tablespoons olive oil; 4 large eggplants (sliced thinly); 1 cup of mozzarella cheese

Tasty and juicy, Lasagna de Berenjenas (Beef and Eggplant Casserole) does not contain pasta but uses eggplants in its place.

Lasagna de Berenjenas Recipe (Beef and Eggplant Casserole): a delicious and easy-to-prepare dish does not contain pasta but uses eggplants in its place.

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Please sit down and share with me a slice of this juicy Lasagna de Berenjenas (Beef and Eggplant Casserole), and let me tell you about our latest adventure.

Lasagna de berenjenas (Beef and eggplants casserole)

And speaking of good, no-frills Dominican fare, lasagna de berenjenas isn't as common as the other most popular casseroles in our cuisine, but it is always welcome on the table.

Try it, you'll love it!

Lasagna de Berenjenas Recipe (Beef and Eggplant Casserole)

Lasagna de Berenjenas Recipe (Beef and Eggplant Casserole): a delicious and easy-to-prepare dish does not contain pasta but uses eggplants in its place.

Portions: 6 servings

5 from 3 votes

Print Pin Rate

Course: Main Course

Cuisine: Dominican, Latino

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Calories: 424kcal

Recipe Author: Clara Gonzalez

Ingredients

For the filling

2 lb lean beef, minced [0.9 kg]
1 ½ tsp salt, (or more, to taste)
1 tsp pepper, (or more, to taste)
2 cloves garlic, crushed
1 onion, diced into very small cubes
1 green pepper, diced into very small cubes
¼ tsp oregano
2 tablespoons oil
1 cup tomato sauce
1 tablespoon basil, finely chopped

To assemble

2 tablespoons olive oil
4 large eggplants, sliced thinly
1 cup of mozzarella cheese

Instructions

For the filling

Season the meat with 1½ teaspoon salt, pepper, garlic, onions, green pepper, and oregano. In a shallow pan heat a tablespoon of oil. Add the ground beef and brown. Add water and tomato sauce. Simmer over medium heat until all the liquid has evaporated.
Season with salt to taste and add basil. Remove from the heat and set aside.

To assemble

Preheat oven at 200 °C [400 °F].
Cover the bottom of a medium-size square (or rectangular) baking pan with the oil. Place inside a layer consisting of half the eggplants on the baking pan and cover with the filling. Cover with the remaining eggplants.
Cover baking pan with aluminum foil and bake for 25 minutes.
Uncover, sprinkle with the cheese and return to oven until the cheese has turned golden brown. Cool for a couple of minutes before serving. Best served with salad.