Eggplant Lasagna


  • 3 eggplants
  • 500 g ground beef
  • 2 yellow onions
  • 2 cloves garlic
  • 1 tablespoon(s) of cumin
  • 1 tablespoon(s) paprika
  • 1 tablespoon(s) of ras el-hanout
  • 1 tablespoon(s) tomato paste
  • olive oil

  • salt, pepper from the mill

  • the béchamel

  • 50 g butter
  • 50 g flour
  • 50 cl of milk
  • 1 teaspoon(s) nutmeg


  1. Cut the eggplants into strips. Brown them in a pan with a drizzle of olive oil. Set aside.

  2. Brown the meat in the same pan with the finely chopped onions and garlic cloves.

  3. Add the spices and tomato paste, mix well.

  4. Prepare the béchamel. Melt the butter in a small saucepan, add the flour and whisk off the heat. Return the saucepan to the heat, and gradually pour in the milk while stirring. Cook until thickened. Add the nutmeg.

  5. Alternate layers of eggplant and meat in a baking dish, then cover with béchamel. Bake for 45 minutes at 180°C.

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