- Lasagne pasta
- 500 gr Mozzarella, thinly
sliced
- 250 gr ground beef
- 200 gr cream
- 2 eggplants, sliced
- 2 jars basil tomato
sauce - 2
onion, finely chopped
- 2 eggs
- olive oil
In
saucepan over medium heat, sauté onion until translucent,
then add ground beef stirring frequently until cooked.
Spread some mixture over bottom of pan to avoid pasta from sticking, then organize layers
beginning with pasta, beef and tomato sauce, fried eggplants, cream and
Mozzarella slices.
Place in oven for 30 min. 200°C until golden brown.
Dip
eggplant slices in beaten eggs and fry them in olive oil until golden
brown.
