Eggplant lasagna

We fry the onion with a spoonful of oil in a pan.

When the onion is soft enough, add the roasted red peppers and the chopped garlic clove. We leave it a little on the fire and move it around so that it doesn't stick to the pan.

And that's it! 💞

Add to the pan the beef cut into small pieces and add salt to taste (If we see that we are going to burn the onion or bell pepper, we can turn off the fire and make the meat in another fire).

Once the meat is cooked, add everything in a bowl, add oregano and cumin to taste and blend with a blender until everything is well ground.

Preheat the oven to 180 degrees

Peel the eggplants and slice them as thinly as possible with a knife.

Put the special baking paper on the baking tray and place the eggplant slices on top. Add a pinch of salt and a little oil.

We add with a spoon a sample of the mashed mixture. We put on top another slice of eggplant and put back our mashed mixture.

We put the tray in the middle of the oven and leave it at 180 degrees - 20 minutes.

After 20 minutes, take the tray out for a moment, add the cheese slices on top and put it back in for another 5 minutes at 180 degrees.