Eggplant Lasagna - Italian/greek Fusion
This lasagna is full of flavor with tomato sauce, béchamel sauce and cheese alternating with eggplant layers. A fusion of Greek and Italian tastes with a touch of Mexican spiciness.
- 1 eggplant, sliced thinly lengthwise
- 1 jar storebought marinara sauce
- 1 lb ground beef or sausage or lamb or chicken or turkey (optional if vegetarian)
- 1 cup milk
- 1 ½ tbsp flour
- 1 ½ tbsp butter
- 2 cups shredded cheese
- ½ medium onion (chopped)
- 3 cloves garlic (chopped)
- ½ cup mushroom (optional) - diced
- ½ cup green peppers (optional) - diced
- 1 tsp oregano (optional)
- 1 jalapeno pepper or any hot pepper (optional)
- 2 tbsp olive or vegetable oil
- ¼ cup parsley
- Slice eggplant lengthwise into approximate 1/2 cm thick slices.
- Season with olive oil, garlic powder, salt and pepper.
- Bake in oven for 20 minutes at 375F. Remove from oven and set aside when done.
- Fry in oil onions, garlic and jalapeno peppers until slightly browned.
- Add ground meat and fry until meat is cooked. (May leave out meat if prefer vegetarian lasagna. Double amounts of mushroom and green peppers instead)
- Add mushrooms and green peppers.
- Add oregano and marinara sauce and let simmer for 5 to 10 minutes. Set aside.
- For white or bechamel sauce, melt butter in pan.
- Add flour and stir for a few minutes.
- Add milk and allowed to thicken. Stir constantly as it burns easily.
- Add a half of parsley into white sauce. Set aside.
- To set up lasagna, place some meat and white sauce at bottom layer, enough to cover bottom of baking pan.
- Top with eggplant. Place more meat and white sauce on top of eggplant. Also layer on some shredded cheese.
- Keep alternating eggplant, sauces and cheese until all out, making sure to end with cheese at the top.
- Bake in 350F oven for 20 minutes or until cheese melts.
- Garnish with parsley. Let sit for 10 minutes after lasagna comes out of oven to allow it out set.