Ingredients
-500 ml tomato sauce
-olive oil
-50 ml red wine
-1 onion
-2 garlic cloves
-500 g minced meat (I used turkey)
-3 eggplants medium (~1 kg)
-3 to 4 tbso red lentil dry
-cheese (200 g mozarella + 50 g gauda)
-salt, pepper, origano, basil
Postupak:
Soak red lentils in 200 ml and 1 tbsp vinegar.
Wash and dry the eggplant. Cut into round pieces about 0,5 cm thin.
Arrange one layer of eggolants in a bowl, then add salt. Fold in the second layer, salt and repeat the process until you have run out of eggplant pieces. Place a heavy bowl on top layer to get as much water out as possible.
Finely chop the onion and toss it in the heated olive oil. When it turns yellow, add the garlic and meat. Stir until it turns brown. Add salt and pour over some red wine. When the wine evaporates, pour in the tomato sauce. Rinse the lens and add to sauce. Keep on low heat, stirring occasionally. After 40 minutes, taste and season as desired. Leave it dug up to allow the water to evaporate.
Rinse and drain each eggplant slice. Arrange the eggplant on a large baking sheet and bake at 190 ° C. After 10 minutes, turn off and open the oven door, 5 minutes later, take everything out of the oven and heat it to 170 ° C. Line a 20x30 cm dimension with baking paper and grease it to stick to the walls. Cover the bottom with the eggplant, pour the meat sauce, grate the mozarella. Repeat the process and finish the lasagna with the eggplant layer onto which you should put some grated mozarella(if you have any left) and gouda cheese. Bake for about 20 minutes, i.e. until the cheese has melted and the sauce is simmer (bubbles!).
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